A Morlan Floyd family recipe.
Browning the sugar in the skillet gives this Burnt Sugar Cake its famous caramelized flavor. Soft textured vanilla cake with Burnt Sugar Frosting.
3/4 cup sugar
1/2 cup hot water
1 1/2 cups sugar
1/2 cup shortening
2 1/2 cups flour
3 tsp baking powder
1/8 tsp salt
1 tsp vanilla
1 cup milk
Burnt Sugar Frosting3/4 cup sugar
1/2 cup hot water
1 stick butter
3/4 cup Milk
1 tsp Vanilla
2 cups sugar
Oven Temp ~ 350°
Baking Time ~
Pan Type ~ two 9 inch layered cake pans
Caramelize 3/4 cup sugar by browning it slowly in a heavy skillet. Add hot
water slowly, stirring until clear. Cool burnt sugar.
Cream 1 1/2 cups sugar and the shortening. Add in the eggs, stirring well after each egg addition.
Sift together flour, baking powder and salt. Add to sugar mixture alternating with vanilla and milk. Add the caramelized sugar mixture. Pour into prepared pans and bake until sugar cake tests done by inserting a toothpick into the center of cake.
Caramelize 3/4 cup sugar, add hot water. Add butter, milk, vanilla and 2 cups sugar. Cook over medium heat until soft ball stage is reached. Remove from heat. Beat burnt sugar frosting until dull, quickly frost Burnt Sugar Cake.
Did you say you're on a diet?
No desserts for 20 years?
Do you pass the cake and candy sections
With some heartfelt sighs and tears?
Go ahead !! Bake those gooey
Sticky sweet forbidden things.
But first put on your jogging outfit.
Your tennis shoes and exercise fling.
Run in place while stirring;
Time your cakes with jumping jacks.
Ten deep knee bends between ingredients.
Use that kitchen for a workout track.
And when you're out of breath and panting.
Pot holders around your prize.
Jog to the nearest 90 pound neighbor
And leave her your 1000 calorie surprise!