Burnt Sugar Cake With Caramel Frosting
By: Anonymous
Published: Thursday, December 3, 2009 - 12:18am

Ingredients




1/2 cup sugar
1/2 cup boiling water
2/3 cup butter
1 cup sugar
1 teaspoon vanilla
2 eggs, separated
3 cups sifted cake flour
3 teaspoons double acting baking powder
1 teaspoon salt
1 cup milk
Pecan halves
2 tablespoons butter
 cup heavy cream
2/3 cup brown sugar, firmly packed
1/8 teaspoon salt
3 cups confectioners' sugar
Few drops vanilla

Preparation

1 All ingredients at room temperature. 2 Heat 1/2 cup sugar slowly in small saucepan or skillet, stirring constantly. When sugar is melted and begins to smoke, add boiling water slowly, stirring constantly. Continue cooking until syrup measures 1/2 cup, stirring until sugar is dissolved. Set aside to cool. 3 Meanwhile, cream butter well, add one cup sugar gradually, beating until light and fluffy. Add vanilla and then egg yolks, one at a time, beating thoroughly after each addition. Stir in cooled caramel syrup; add sifted dry ingredients alternately with milk, beating until smooth. Beat egg whites at high speed until stiff but not dry. Fold into mixture. 4 Pour batter into three round 9" layer pans lined on the bottom with brown paper and greased. Bake in moderate oven, 375 degrees, for about 20 minutes. Let stand for 5 minutes, then turn out on rack to cool. Spread caramel frosting between layers and on top and sides of cake. Garnish with pecan halves. 5 Mix butter, cream, brown sugar and salt in saucepan. Bring to boil, stirring constantly. Remove from heat, add vanilla, then gradually add confectioners' sugar to make frosting of spreading consistency.