Burnt Sugar Cake (Betty Crocker: Circa 1956)

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.