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    Caramel Burnt Sugar Cake

    Source of Recipe


    List of Ingredients

    1 1/2 cups sugar
    1/2 cup boiling water
    2 eggs separated
    1/2 cups butter, softened
    1 tsp vanilla
    2 1/4 cups all-purpose flour
    3 tsp baking powder
    1 tsp salt
    1 cup Half Nn Half

    Caramel Frosting
    2 Tbsp butter
    2/3 cup packed dark brown sugar
    1/8 tsp tsp salt
    1/3 to 1/2 cup whipping cream
    2 1/3 to 2 1/2 cups powdered sugar
    1/2 tsp vanilla


    Heat 1/2 cup of the sugar in a heavy 8-inch skillet, stirring constantly, until sugar is melted and golden brown. Remove from heat; stir in boiling water slowly. Cook over low heat, stirring constantly, until sugar lumps are dissolved. Add enough water to syrup, if necessary, to measure 1/2 cup; cool.
    Heat oven to 375F. Grease and flour two 9-inch or three 8-inch round layer pans. Beat egg whites in small mixer bowl until foamy. Beat in 1/2 cup of the sugar, 1 Tbsp at a time; continue beating until stiff and glossy. Reserve meringue.
    Beat butter, remaining 1/2 cup sugar, the egg yolks, and vanilla 30 seconds on low speed in large mixer bowl, scraping bowl constantly. Beat 5 minutes on high speed, scraping bowl occasionally. Beat in syrup. Beat in flour, baking powder and salt alternately with milk. Fold in reserved meringue. Pour into pans.
    Bake until wooden pick inserted in center comes out clean, 20 to 25 minutes. Cool 10 minutes; remove from pans. Cool completely on racks Fill layer(s) and frost with Caramel Frosting. Arrange pecan or walnut halves around top edge of cake if desired.

    Heat butter in 2-quart saucepan until melted.
    Stir in brown sugar, salt, and cream. Heat to boiling, stirring constantly. Remove from heat; cool to lukewarm.
    Stir in enough powdered sugar gradually until of spreading consistency. Stir in vanilla.




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