BURNT SUGAR CAKE

WVMO Radio Cook Book

Ingredients

Burnt-Sugar Frosting:
Sugar
3/4 C. boiling water
2/3 C. soft butter or margarine
1 tea. vanilla extract
2 eggs, separated
3 C. sifted cake flour
1 T. baking powder
1/2 tea. salt
3/4 C. milk
Burnt-Sugar Frosting
Pecan halves
● In a small heavy skillet or saucepan, heat 3/4 cup sugar, stirring, until a brown syrup forms and mixture begins to smoke.
● Very gradually stir in boiling water and remove from heat. Cook thoroughly.
● Cream butter and 1 cup sugar until light.
● Gradually beat in 1/2 cup burnt-sugar syrup. (Reserve remainder for frosting.)
● Add vanilla, then egg yolks, one at a time, beating well after each addition.
● Add sifted flour, baking powder and salt alternately with milk, beating until smooth.
● Fold in stiffly beaten egg whites.
● Pour into two 8 inch layer pans, lined on the bottom with paper.
● Bake at 375 degrees for about 25 minutes.
● Cool and frost.
● Cream 1/3 cup butter or margarine.
● Beat in 1 box (1 pound) confectioners’ sugar, 1/2 teaspoon salt, 1 teaspoon vanilla, burnt-sugar syrup and enough cream or evaporated milk (about 2 tablespoons) to make of spreading consistency.

● Top with nut halves.