Recipe for cooking burnt sugar cake

Desserts to Go with Coffee and Tea :: Sheet Cakes and Layer Cakes

Burnt Sugar Cake

1 1/2 c. sugar, divided
1/2 c. boiling water
2 eggs, separated
1/2 c. butter or butter replacement, softened
1 tsp. vanilla extract or flavoring
2 1/4 c. all-purpose flour
3 tsp. baking powder
1 tsp. salt
1 c. milk

Heat 1/2 c. of the sugar in a heavy 8-in. skillet, stirring constantly, until sugar is melted and golden brown. Remove from heat; stir in boiling water slowly. Cook over low heat, stirring constantly, until sugar lumps are dissolved. Add enough water to syrup, if necessary, to measure 1/2 c.; cool.

Preheat oven to 375 degrees F. Grease and flour two 9-in. or three 8-in. round layer pans.

Beat egg whites in sm. mixer bowl until foamy. Beat in 1/2 c. of the sugar, 1 Tbsp. at a time; continue beating until stiff and glossy. Reserve meringue.

Beat butter, remaining 1/2 c. sugar, the egg yolks, and vanilla extract or flavoring30 seconds on low speed in lrg. mixer bowl, scraping bowl constantly. Beat 5 mins. on high speed, scraping bowl occasionally. Beat in syrup. Beat in flour, baking powder and salt alternately with milk. Fold in reserved meringue. Pour into pans. Bake until a wooden pick inserted in center comes out clean, 20 to 25 mins.. Cool 10 mins..

Remove from pans. Cool completely on racks Fill layer(s) and frost with Caramel Frosting. Arrange pecan or walnut halves around top edge of cake if desired.

Caramel Frosting
2 Tbsp. butter or butter replacement
2/3 c. packed dark brown sugar
1/8 tsp. salt
1/3 to 1/2 c. whipping cream or evaporated milk
2 1/3 to 2 1/2 c. powdered’ sugar
1/2 tsp. vanilla extract or flavoring

Heat butter in a 2-qt. saucepan until melted. Stir in brown sugar, salt, and cream. Heat to boiling, stirring constantly. Remove from heat; cool to lukewarm. Gradually stir in enough powdered’ sugar until of spreading consistency. Stir in vanilla extract or flavoring.