Ingredients: |
Ingredients: 2-1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/4 cup packed brown sugar
1-1/4 cups hot water
1/4 cup shortening
1/4 cup margarine or butter
1-1/2 cup sugar
3 eggs
Pecan halves, optional
Chopped pecans, optional
Caramel Frosting:
1/2 cup margarine or butter
1 cup packed brown sugar
1/2 cup milk
3-1/4 cups powdered sugar, sifted
|
Directions: |
Directions:Grease and lightly flour two 8 x 1 1/2 inch or 9 x 1 1/2 inch round baking pans, set aside. In a medium mixing bowl combine flour, baking powder and salt. Set mixture aside. In an 8-inch skillet heat brown sugar over medium heat about 5 minutes or until sugar melts and turns deep golden brown, stirring constantly. Remove from heat. Stir in 1/4 cup of the hot water. Return to heat and continue stirring about 2 minutes or until mixture is free of lumps. Stir in remaining water, set aside. In a large mixer bowl beat shortening and margarine or butter with an electric mixer on medium speed for 30 seconds or until softened. Add sugar and beat until well combined. Add eggs, one at a time, beating well after each addition. Add the flour mixture and brown sugar mixture alternately to beaten mixture, beating on low speed after each addition just until combined. Divide and spread evenly in prepared pans. Bake at 350 degrees for 25-30 minutes or until a toothpick inserted in center comes out clean. Cool for 10 minutes on wire racks. Remove cake from pans. Cool completely.
Caramel Frosting:
In a medium saucepan melt margarine or butter, stir in brown sugar. Cook and stir until bubbly. Remove from heat. Add milk; beat vigorously until smooth. By hand, beat in powdered sugar until frosting is of spreading consistency. Quickly frost the cake. Press pecan halves around the bottom edge of the cake. Sprinkle a ring of chopped pecans on top of the cake. |
This recipe for Burnt Sugar Cake is from