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Caramel Syrup Cake




Source of Recipe


Internet


List of Ingredients




Syrup:
1 1/4 cups sugar
3/4 cups boiling water

Place 1 1/2 quart saucepan containing sugar, on medium-high heat. Stir constantly with wooden spoon until sugar changes to greyish lumps (sugar masses) and then to dark brown liquid.

Slowly pour boilding water down side of pan, stirring liquid sugar as you do (it will steam and bubble). Boil 5 minutes. Keep warm. Makes 1 cup.

Cake:
1/2 cup butter
1 cup sugar
1 teaspoon vanilla
2 eggs
2 cups sifted enriched flour
2 1/2 teaspoons baking powder
1/2 teaspoon salt
2/3 cup burnt sugar syrup (above)
1/4 cup milk

Cream butter and sugar together until fluffy. Stir in vanilla and each egg one at a time, mix well.

Alternately fold in sifted dry ingredients with syrup and milk. Stir or mix vigorously for several minutes.

Pour into well greased and floured 9-inch square pan. Bake in moderate oven (350 F.) about 35 minutes or until center springs back when touched lightly.

Remove from pan; cool on cake rack. Ice with burnt sugar frosting.

Burnt Sugar Frosting:
1/2 cup sugar
1/3 cup burnt sugar syrup
1 egg white

In top of double boiler combine sugar, burnt sugar syrup, and egg white.

Place over boiling water, beating until frosting stands in peaks when beater is drawn out (takes about 4 minutes). Makes enough for top and sides of 9-inch square cake.


Recipe