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.