Email to Stella      

Caramel: Caramel Burnt-Sugar Cake

Source of Recipe

Lorraine Moffat, Hesperia


List of Ingredients

1 cup sugar
1⁄2 cup boiling water
1⁄2 cup shortening
11⁄3 cups sugar
3 eggs
21⁄2 cups sifted Softasilk flour or 21⁄3 cups Gold Medal Flour
21⁄2 teaspoons baking powder
1 teaspoon salt

Caramel Icing:
Remaining caramel syrup from cake recipe
1⁄3 cup evaporated milk or whipping cream
6 tablespoons butter
3 cups sifted confectioners sugar
1⁄3 teaspoon salt
1 teaspoon vanilla




Recipe

. Grease and flour two 9-inch layer pans or one 13x9-inch oblong pan.

� First caramelize the sugar by melting in a heavy pan over low hear, stirring constantly; or shake pan gently. Heat until melted to a golden brown syrup, stirring constantly. Remove from heat. Add boiling water slowly, stirring constantly. Stir over low heat until lumps are dissolved. Pour into measuring cup1⁄4 cup of caramel mixture and add enough cold water to make 1 cup of liquid.

� Cream together until fluffy shortening and sugar. Beat in eggs thoroughly.

� Sift together flour, baking powder and salt. Stir in alternately with caramel mixture.

� Pour into prepared pans. Bake at 350 F until cake tests done. (Bake layers 30-35 minutes, oblong pan 35-45 minutes.) Cool. Finish with Caramel Icing.

� Caramel Icing: Heat together the remainder of the caramel syrup from cake recipe plus cream. Add the butter. Beat in the sugar and salt and add vanilla.