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“This is in response to a request. Taken from my 1960's Better Homes & Gardens Cookbook. Prep time is only an estimation.”
READY IN:
1hr 10mins
YIELD:
1 13x9x2 inch cake
UNITS:
US

Ingredients Nutrition

Directions

  1. Stir the shortening to soften.
  2. Gradually add sugar, and cream together until light and fluffy.
  3. Add vanilla.
  4. Add egg yolks (one at a time), beating well after each.
  5. Sift flour, baking powder, and salt together 3 times; add to creamed mixture alternately with milk, a small amount at a time.
  6. Beat after each addition until smooth.
  7. Add Burnt-sugar Syrup; fold in egg whites.
  8. Bake in paper-lined 13 x 9 1/2 x 2 inch pan at 350ºF for about 40 minutes.
  9. Burnt-sugar Syrup: Melt 1/2 cup white sugar in heavy skillet over low heat until dark brown, smooth.
  10. Remove from heat; add 1/2 cup boiling water; return to heat; stir rapidly until like molasses syrup.
  11. NOTE: Frost with Seven-minute Burnt-sugar Frosting.
  12. Posted separately.

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