Burnt-Sugar Cake with Caramel Frosting

Name: Burnt-Sugar Cake with Caramel Frosting
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 1 Cake
Ingredients: 1/2 cup sugar; 1/2 cup boiling water; 2/3 cup butter; 1 cup sugar; 1 teaspoon vanilla; 2 eggs, separated; 3 cups sifted cake flour; 3 teaspoons double-acting baking powder; 1 teaspoon salt; 1 cup milk; 2 tablespoons butter; 1/3 cup heavy cream; 2/3 cup brown sugar, firmly packed; 1/8 teaspoon salt; 1/8 teaspoon vanilla; 3 cups confectioners' sugar, sifted

Submitted by Scandigirl

"An old recipe to share with you! I comes from St. Paul's Ladies Aid (Church). One of those loved recipes we take out now and then."

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Ready In:: 50mins
Ingredients:: 16
Yields:: 1 Cake

ingredients

¹⁄₂ cup sugar
¹⁄₂ cup boiling water
²⁄₃ cup butter
1 cup sugar
1 teaspoon vanilla
2 eggs, separated
3 cups sifted cake flour
3 teaspoons double-acting baking powder
1 teaspoon salt
1 cup milk
Caramel Frosting
2 tablespoons butter
¹⁄₃ cup heavy cream
²⁄₃ cup brown sugar, firmly packed
¹⁄₈ teaspoon salt
¹⁄₈ teaspoon vanilla
3 cups confectioners' sugar, sifted

directions

Heat 1/2 cup sugar slowly in a small saucepan, stirring constantly.
When sugar is melted and begins to smoke add boiling water slowly and carefully stirring constantly.
Continue cooking until syrup measures 1/2 cup, stirring until sugar is dissolved.
Set aside to cool.
Meanwhile, cream butter well; add 1 cup sugar gradually, beating until light and fluffy.
Add vanilla, then egg yolks one at a time, beating thoroughly after each addition.
Stir in cold caramel syrup.
Add sifted dry ingredients alternately with milk, beating until smooth.
Beat egg whites until stiff but not dry.
Fold into flour mixture.
Pour batter into three round 9 inch layer pans, 1 inch deep, lined on the bottom with paper, then greased.
Bake in moderate oven, 375 degrees, for about 20 minutes.
Let stand for 5 minutes, then turn out on racks to cool.
Spread Caramel Frosting between layers and on top and sides of cake.
Caramel Frosting: Mix butter, cream, brown sugar and salt in saucepan.
Bring to a boil, stirring constantly.
Remove from heat; add vanilla.
Then add gradually enough sifted confectioner's sugar to make frosting of speading consistency.

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Reviews

This is a very good tasting cake. It is not an easy one for a beginner however. My cake came out a bit grainy but I only had half the amount of cake flour and substituted regular flour for the rest. The frosting is wonderful. I am currently making the frosting to put on a devils food cake for a birthday. The recipe is worth a try.

janerdickey

RECIPE SUBMITTED BY

Scandigirl

Canada

I'm Danish-Canadian! I immigrated to Canada in 1968 and lived in B.C. until 1979, then we had the wonderful opportunity to live in Hawaii for almost 3 years. We moved to Southern Ontario in 1982. Of profession, I'm a Doctor of Human Biochemistry, specializing in Nutrition, a Doctor of Homeopathic Medicine, and a Registered Nutrition Consultant Practitioner, I have my own full time practice. My passion is cooking! I have tested and tried over 10.000 recipes over the last 30 years on my beloved husband who is now residing in a Long Term Facility with Dementia, so I have to make meals for one, healthy and simple. />My pet peeve is too much garlic in a creamy rich sauce. My favourite cookbook is the one I have made myself over the past 40 years. My interests are knitting Scandinavian socks, sweaters, reading. If I had a month off I would visit our adult children and 4 year old Granddaughter, who resides in British Columbia and Florida, and cook them their favorite meals.

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