Burnt Sugar Cake-Louise M.

This cake sounded so delicious!  I was excited to get to make it.  I don't remember Grandma making it, to me she was the pie and roast grandma.  Unfortunately, I think I still prefer her pies.  This cake is good, but not amazing, like Grandma's roast and pie were.  It was a little dry but I think that was due to a typo on the temperature, not the recipe.  It says 325-degrees for 35 minutes, but it actually took about an hour to fully cook.  It also seemed to be missing something, I am assuming salt.  The frosting, on the other hand, was amazing!!!  You could live on it, maybe not for long, but it would be a good life while it lasted.  I think I will make it again with the added salt and see how it goes.  Either way, this frosting WILL be used in the future.

Note:  the burnt sugar syrup will be more an you need for the recipe.

Burnt Sugar Cake

2 C sugar

1 C shortening

1/2 C burnt sugar syrup (recipe below)

1 t vanilla

4 C flour

2 t baking powder

1 t salt

1 1/2 C water

5 egg whites

BURNT SUGAR SYRUP: in a heavy skillet over med-high heat add 1C sugar.  Stir until it melts and creates a dark syrup.  The darker the better tasting the cake will be.  Add 1 C hot water, slowly, stirring a you pour it in.  Continue stirring until the syrup is perfectly clear and any sugar pieces are dissolved. Measure out 1/2 C syrup.

CAKE: sift flour, salt, & baking powder together 4 times and set aside.  In a separate bowl, cream the shortening and sugar until light and fluffy.  (Make sure your shortening isn't rancid or you will have to start this over,not that I had to do that or an..y..thing....).  Add burnt sugar syrup and blend well.  Add vanilla and beat well.  Add flour alternately with water, small amounts at a time, beating until smooth after each addition.  Beat the egg whites until stiff peaks form.  Fold into cake batter.  Pour into 2 9-inch pans.  Bake on 350-degrees for 35 minutes.  Ice with Carmel icing (recipe below).

Carmel Icing

2 C brown sugar

2 C granulated sugar

Dash salt

2 C cream

1/2 C butter

In a med saucepan, bring sugar and cream to a boil, stirring constantly.  Add butter, boil until syrup forms a soft ballon water.  Let cool to lukewarm and beat until thick and creamy, the right consistency to spread.