Burnt Sugar Cake (Betty Crocker: Circa 1956)
"This is a beast of a recipe , just sayin im adding the burnt sugar extract options cause they used it around here"
- CREAMY BURNT SUGAR ICING
- Serving Size: 1 (281.5 g)
- Calories 1039
- Total Fat - 43.2 g
- Saturated Fat - 13.4 g
- Cholesterol - 674.4 mg
- Sodium - 655.2 mg
- Total Carbohydrate - 153.9 g
- Dietary Fiber - 3.9 g
- Sugars - 125.6 g
- Protein - 14.5 g
- Calcium - 221.9 mg
- Iron - 3.2 mg
- Vitamin C - 0 mg
- Thiamin - 0.3 mg
Step by Step Method
FOR THE SYRUP
To make syrup first caramelize the 1/2 cup sugar in a heavy skillet over low heat until clear and medium brown, shaking pan gently to keep from burning. Remove from heat.
Add slowly, stirring constantly, 1/2 cup boiling water. Stir over low heat until lumps are dissolved.
Measure and add water to make 1 cup liquid. add flavoring here. Cool.
FOR THE CAKE
Sift together into bowl, 2 1/4 cups sifted Softasilk flour, 1 cup sugar, 3 teaspoons baking powder and 1 teaspoon salt.
Add 1/2 cup soft shortening and 2/3 cup cooled caramel-water mixture. Beat 2 minutes.
Add remaining 1/3 cup cooled caramel-water mixture, 2 egg yolks and 1 teaspoon vanilla, burnt sugar extract. Beat 2 more minutes.
Fold in egg whites.
Pour into greased and floured pans (2 8-inch pans, or 2 9-inch pans, or 1 9 X 13 oblong pan).
Makes a small cake.
Bake until cake tests done.
Finish with Creamy Burnt Sugar Icing.
350°F (moderate oven) 8-inch layers 30-35 minutes 9-inch layers 25-30 minutes oblong 9 X 13 35-40 minutes.
FOR THE ICING
First make another caramel sugar-water mixture following directions in recipe above.
Caramelize 1/2 cup sugar.
Add 1/4 cup boiling water.
DO NOT ADD any more water!
Melt in saucepan 1/2 cup shortening (part butter).
Remove from heat and add 2 1/2 tablespoons Softasilk flour and 1/4 teaspoon salt.
Stir in slowly caramel-water mixture.
Bring to boil stirring constantly. Boil 1 minute. If mixture curdles, do not be alarmed. Remove from heat.
Beat in alternately, 3 cups sifted confectioners' sugar and about 3 tablespoons water, burnt sugar extract.
Set saucepan in bowl of ice and cold water. Beat until consistency to spread.
Stir in 1/2 teaspoon vanilla.
If it becomes too thick to spread, add a little water.
Tips & Variations
No special items needed.