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Burnt Carmel Cake Recipe

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This recipe for Burnt Carmel Cake is from Grandmother to Grandaughter Cook Book By Erin Marie Jacquot, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
BRING TO BOIL:

1 1/2 CUP BROWN SUGAR
1 CUP WATER

MAKE SYRUP - COOL

CREAM:

2 CUPS WHITE SUGAR
1/2 CUP BUTTER OR OIL
1/2 TEASPOON SALT

ADD:

2 EGGS
2 1/2 CUP FLOUR
2 TEASPOON BAKING POWDER
1 CUP WOLD WATER

ADD 1/2 OF BROWN SUGAR SYRUP.
Directions:
Directions:
POUR INTO 9X13 IN. PAN AND BAKE.

BAKE 375º FOR 20 TO 25 MIN OR UNTIL DONE.

FROSTING

USE REMAINDER OF SYRUP AND 2 CUPS SUGAR AND BUTTER FOR FROSTING - ADD LIGHT CREAM AS NEEDED AND COOK TO SOFT BALL STAGE - COOL AND BEAT UNTIL THICH ENOUGHT TO SPREAD ON CAKE.
Personal Notes:
Personal Notes:
Spurgen Burton was Edith's Brother-in-law. Spurgen loved to bake and cook. Burnt caramel Cake was his recipe that he made famous.

 

 

 

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