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1/2 c Sugar
1/3 c Water; hot
3 c Cake Flour; sifted
3 ts Baking Powder
3/4 ts Salt
3/4 c Butter; or shortening
1 1/4 c Sugar
3 Eggs; unbeaten
3 tb Burnt sugar syrup
2/3 c Milk
1 ts Vanilla
To make burnt sugar syrup, place 1/2 cup sugar in heavyskillet over
medium flame. Stir constantly as sugar melts,then becomes dark
mahogany color, and smokes notice ably. Remove at once from fire, add
very slowly 1/3 cup hot water, and stir until dissolved. Cool. Sift
flour once, measure, add baking powder and salt,and sift together
three times. Cream butter thoroughly, add sugar gradually, and cream
together until light and fluffy Add eggs, one at a time, beating
thoroughly after each Then add 3 tbsp. burnt sugar syrup and blend.
Add flour, alternately with milk, a small amount at a time, beating
after each addition until smooth. Add vanilla. Bake in two greased
9-inch layer pans in moderate oven (375 degree F.) 25 to 30 minutes,
or until done. Spread Burnt Sugar Frosting ( see recipe ), made with
remaining burnt sugar syrup, between layers and on top and sides of
cake. Decorate sides of cake with broken pecans, if desired. Kate
Smith Collection 1940 Published by General Foods Corp.
Yields
1 Servings
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