Directions: |
Directions:In deep cast-iron skillet, over medium heat, melt one cup of white sugar, stirring gently as it melts. After it melts, add one cup of hot water and stir until it blends. It won't hurt if there's a hard lump left. IMPORTANT: take out 4 T. of the syrup and set aside. This will go in the batter. Set all of this aside
LAYERS
Cream softened butter and sugar together. Add eggs and beat on high speed for five minutes. Sift the plain and self-rising together. Beginning with flour add milk alternately, mixing well after each addition. (I add flour 4 times; milk 3 times). Add the vanilla and the caramel syrup and mix well. Grease and flour 5 or 6 cake pans (9"). Evenly divide batter into pans. IMPORTANT: Save about 2 T. of cake batter to put back into icing. Bake layers in 350º oven 25-30 minutes. Let cool before trying to frost them.
FROSTING:
Cook the frosting ingredients in the iron skillet a while, then add the reserved cake batter. Let this cook to the soft-ball stage. Remove from heat and add 1 t. vanilla. Beat until right consistency to spread. This is tricky. If it becomes too thick, you can dilute it with some evaporated milk or hot water. |
Personal
Notes: |
Personal
Notes: After my mother, Mrs. Clarence (Nettie Sue) Mobley became ill, I asked her to try to teach me how to make this cake. She worked with me a couple of times, and I made notes of what we did. She distinctly told me to save some of the syrup for the batter and to save some of the batter for the frosting. I do not know if this is how my grandmother, Mrs. Albert (Dolie Long) Mobley, made her famous "burnt sugar" cake or not but it must be similar. GOOD LUCK!
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This recipe for Caramel Cake is from