Burnt Sugar (Caramel) Cake
Posted by Trish | Under Cakes, Dessert Monday Aug 2, 2010 Submitted by Marilyn Braunger
| 2 1/3 c. sugar | ½ c. water, boiling | |
| ½ c. shortening, softened | 1 1/3 tsp salt | |
| 3 eggs | 2 1/3 c. sifted flour | |
| 2½ tsp baking powder | 1 tsp vanilla extract | |
| ½ c. cream | 6 tbsp butter | |
| 3 c. sifted powdered sugar |
Melt 1 c. sugar in heavy skillet over low heat, stirring constantly. Heat until melted to a golden brown syrup, stirring constantly. Remove from heat. Add boiling water & stir over low heat until lumps are dissolved. Pour into measuring cup ¼ c. of caramel mixture & add enough cold water to make 1 c. of liquid.
Cream together the softened shortening & remaining sugar until fluffy. Beat in thoroughly eggs. Sift together the flour, baking powder, & 1 tsp. salt. Stir in alternately with caramel mixture. Pour into two 9″ layer pans or 13″x9″ oblong pan & bake 35 minutes in preheated 350°F oven.
Heat together remaining caramel mixture, cream, & butter to make the burnt sugar frosting. Beat in the powdered sugar, salt, & vanilla extract.
Chef’s Note: You can substitute 2½ c. Softasilk cake flour for the sifted regular flour
