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“This is another old recipe I had from Family Circle Magazine, February 1982. This is a delicious cake with a wonderful burnt sugar flavor. The color of the cake is a beautiful deep golden color. The frosting recipe follows the cake recipe.”

Ingredients Nutrition


  1. Burnt Sugar Syrup:
  2. Heat 1 cup sugar in a large skillet over low heat.
  3. until melted and amber colored;.
  4. remove from heat.
  5. Carefully stir in 1 cup boiling water until sugar is disolved; cool.
  6. Pepare burnt sugar syrup, cool.
  7. Measure 1/2 for cake.
  8. Reserve 3 tablespoons or more for frosting.
  9. Sift flour, salt and baking powder onto wax paper.
  10. Grease two 9 by 1 1/2 inch layer cake pans.
  11. line with wax paper.
  12. grease wax paper.
  13. Preheat oven to moderate (350 degrees).
  14. Beat butter with one cup of the sugar, egg yolks and vanilla in a large bowl.
  15. Beat until fluffy.
  16. Beat in the 1/2 cup burnt sugar syrup.
  17. Stir in flour mixture alternately with the milk.
  18. beating after each addition.
  19. until batter is smooth.
  20. Beat egg whites in a medium size bowl.
  21. until foamy.
  22. Beat in the remaining 1/4 cup of sugar slowly.
  23. until meringne forms soft peaks.
  24. Fold meringne into batter until no streaks of white remain.
  25. Pour into prepared pans.
  26. Bake in preheated moderate (350 degree) oven.
  27. for 25 minutes or.
  28. until center springs back when lightly touched with fingertip.
  29. cool pans on wire rack 5 minutes.
  30. Remove from pans.
  31. Peel off paper.
  32. cool completely.
  33. Fill and frost with Burnt Sugar Frosting.
  34. Garnish with pecan halves and chopped pecans.
  35. Burnt Sugar Frosting:
  36. Mix cream cheese and butter together until well blended.
  37. Gradually add confectioners sugar, burnt sugar syrup and vanilla.
  38. Frost layers, top and sides with frostin.
  39. Garnish top with pecan halves around the rim of cake.
  40. Press chopped pecans arounds sides of cake.

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