Burnt Sugar Cake
|Sifted cake flour||3 Cup (48 tbs)|
|Baking powder||3 Teaspoon|
|Butter/Margarine||3⁄4 Cup (12 tbs)|
|Vanilla extract||1 Teaspoon|
|Sugar||1 1⁄2 Cup (24 tbs)|
|Eggs||3 , well beaten|
|Burnt sugar syrup||1⁄3 Cup (5.33 tbs), cooled|
|Milk||3⁄4 Cup (12 tbs)|
|Burnt sugar||2 Tablespoon|
|Butter frosting||4 Tablespoon|
Sift the flour, baking powder, and salt together.
Cream butter with extract.
Add sugar gradually, creaming well after each addition.
Add eggs in thirds, beating thoroughly after each addition.
Thoroughly blend the Burnt-Sugar Syrup and milk.
Beating only until blended after each addition, alternately add dry ingredients in fourths and milk mixture in thirds to creamed mixture.
Turn into 2 prepared 9-inch layer cake pans.
Bake at 350°F 30 to 35 minutes, or until cake tests done.
Cool and remove from pans as directed for butter-type cakes.
Fill and frost with Burnt-Sugar Butter Frosting.
Sprinkle top with chopped toasted pecans, if desired.
Serving size: Complete recipe
Calories 4674 Calories from Fat 1502
% Daily Value*
Total Fat 170 g262%
Saturated Fat 96.8 g483.9%
Trans Fat 0 g
Cholesterol 1014.5 mg338.2%
Sodium 3962.3 mg165.1%
Total Carbohydrates 738 g245.9%
Dietary Fiber 6.7 g26.7%
Sugars 403.7 g
Protein 59 g118%
Vitamin A 103% Vitamin C 0.15%
Calcium 149.1% Iron 178.8%
*Based on a 2000 Calorie diet