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Burnt Sugar Cake (Betty Crocker: Circa 1956)

Here's how you make Burnt Sugar Cake (Betty Crocker: Circa 1956)
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  • Servings: 8
  • Prep: 60m
  • Cook: 60m
    • The following recipe serves 8 people.

Ingredients

The ingredients are:
  • SYRUP
  • 1/2 cup granulated sugar
  • 1/2 cup boiling water
  • Water (additional, to make 1 cup liquid)
  • 1/2 teaspoon extract (burnt sugar flavoring, optional)
  • CAKE
  • 2 1/4 cups cake flour (Soft Silk)
  • 1 cup granulated sugar
  • 3 teaspoons baking powder
  • 1 teaspoon salt
  • 1/2 cup soft shortening
  • 2 egg yolks
  • 2 egg whites (beaten stiff)
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon extract (burnt sugar flavoring, optional)
  • CREAMY BURNT SUGAR ICING
  • 1/2 cup granulated sugar
  • 1/4 cup boiling water
  • 1/4 cup shortening
  • 1/4 cup butter
  • 2 1/2 tablespoons flour (Soft Silk)
  • 1/2 teaspoon salt
  • 3 cups confectioners' sugar, sifted
  • 3 tablespoons water
  • 1/2 teaspoon vanilla
  • 1/2 t burnt sugar flavoring ,optional
We recommend you get your ingredients ready before you start cooking. Once you're ready, here are the steps to making this delicious recipe

How to Make

  • FOR THE SYRUP

  • Step 1: 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.

  • Step 2: Add slowly, stirring constantly, 1/2 cup boiling water. Stir over low heat until lumps are dissolved.

  • Step 3: Measure and add water to make 1 cup liquid. add flavoring here. Cool.

  • FOR THE CAKE

  • Step 4: Sift together into bowl, 2 1/4 cups sifted Softasilk flour, 1 cup sugar, 3 teaspoons baking powder and 1 teaspoon salt.

  • Step 5: Add 1/2 cup soft shortening and 2/3 cup cooled caramel-water mixture. Beat 2 minutes.

  • Step 6: Add remaining 1/3 cup cooled caramel-water mixture, 2 egg yolks and 1 teaspoon vanilla, burnt sugar extract. Beat 2 more minutes.

  • Step 7: Fold in egg whites.

  • Step 8: Pour into greased and floured pans (2 8-inch pans, or 2 9-inch pans, or 1 9 X 13 oblong pan).

  • Step 9: Makes a small cake.

  • Step 10: Bake until cake tests done.

  • Step 11: Cool.

  • Step 12: Finish with Creamy Burnt Sugar Icing.

  • Step 13: Preheat

  • Step 14: 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

  • Step 15: First make another caramel sugar-water mixture following directions in recipe above.

  • Step 16: Caramelize 1/2 cup sugar.

  • Step 17: Add 1/4 cup boiling water.

  • Step 18: DO NOT ADD any more water!

  • Step 19: Melt in saucepan 1/2 cup shortening (part butter).

  • Step 20: Remove from heat and add 2 1/2 tablespoons Softasilk flour and 1/4 teaspoon salt.

  • Step 21: Stir in slowly caramel-water mixture.

  • Step 22: Bring to boil stirring constantly. Boil 1 minute. If mixture curdles, do not be alarmed. Remove from heat.

  • Step 23: Beat in alternately, 3 cups sifted confectioners' sugar and about 3 tablespoons water, burnt sugar extract.

  • Step 24: Set saucepan in bowl of ice and cold water. Beat until consistency to spread.

  • Step 25: Stir in 1/2 teaspoon vanilla.

  • Step 26: If it becomes too thick to spread, add a little water.

We hope you enjoy this recipe!

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