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"There is one thing more exasperating than a wife who can cook and won't, and that's a wife who can't cook and will."--Robert Frost

BURNT SUGAR (CARAMEL) CAKE Recipe

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This recipe for BURNT SUGAR (CARAMEL) CAKE is from BURGHART FAMILY COOKBOOK , 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:  
1/2 cup sugar
1/2 cup boiling water
Sift together
2 1/4 cups flour
1 cup sugar
3 tsp. Baking powder
1 tsp. salt
Add
1/2 cup soft shortening
Carmel mixture
2 eggs
Directions:
Directions:
Caramelize the 1/2 cup sugar, melt sugar in heavy pan over low heat, stirring constantly . Heat until melted to a golden brown. Remove from heat. Stirring constantly add 1/2 cup boiling water. Then stir over low heat until lumps are dissolved. Pour into measuring cup and add enough cold water to make one cup liquid.

Sift together flour, sugar, baking powder and salt.

Pour in caramel mixture and beat two minutes.

Add 2 eggs and beat 2 minutes.

Pour into prepared pans. Bake at 350 degrees for layers 25 to 30 minutes or oblong 35 to 40 minutes. Cool cake and finish with Creamy Peanut Butter Frosting.
Number Of Servings:
Number Of Servings:
12-16
Preparation Time:
Preparation Time:
30 minutes
Personal Notes:
Personal Notes:
I remember this recipe as a child. It was my favorite desert recipe. Mom had an old Betty Crocker picture cookbook. A hand mixer was one that did not plug into an outlet but had blades and a wheel with a handle that you turned to mix things up. I mean a real old Betty Crocker cookbook. When the cookbook finally fell apart we bought a new one that did not include this recipe, but I still remembered that taste. Luckily General Mils republished the cookbook in 1998 and I was able to buy one. As the forward says, "Mom or Grandma may have used more salt, sugar and fat in her cooking than we do today, and some ingredients and food safety concerns have changed over the years. So you may want to try these Recipes using today's ingredients and methods."

To finish this cake be sure to use the Peanut Butter Fudge recipe included in this book.

 

 

 

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