Burnt Sugar Cake (Betty Crocker: Circa 1956) Recipe

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Burnt Sugar Cake (Betty Crocker: Circa 1956)
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Ingredients
18
Count
Nutrition
316
Calories
Total time
85
Minutes
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Ingredients:

  • 1/2 cup sugar
  • 1/2 cup boiling water
  • 2 1/4 cups soft silk flour
  • 1 cup sugar
  • 1 tsp salt
  • 2 eggs (1/3-1/2 cup)
  • 1 tsp vanilla , if desired
  • 1/2 cup sugar
  • 1/4 cup boiling water
  • 2 1/2 tbsp soft silk flour
  • 1/4 tsp salt
  • 3 cups confectioners' sugar , sifted (aka powdered )
  • 3 tbsp water
  • 1/2 tsp vanilla

Directions:

  1. Syrup: To make syrup first caramelize the 1/2 cup sugar in a heavy skillet over low heat until clear and medium brown, shaking pan gently to keep from burning.
  2. Remove from heat.
  3. Add slowly, stirring constantly, 1/2 cup boiling water.
  4. Stir over low heat until lumps are dissolved.
  5. Measure and add water to make 1 cup liquid.
  6. Cool.
  7. Cake: Sift together into bowl, 2 1/4 cups sifted Softasilk flour, 1 cup sugar, 3 teaspoons baking powder and 1 teaspoon salt.
  8. Add 1/2 cup soft shortening and 2/3 cup cooled caramel-water mixture.
  9. Beat 2 minutes.
  10. Add remaining 1/3 cup cooled caramel-water mixture, 2 eggs and 1 teaspoon vanilla.
  11. Beat 2 more minutes.
  12. Pour into greased and floured pans (2 8-inch pans, or 2 9-inch pans, or 1 9 X 13 oblong pan).
  13. Makes a small cake.
  14. Bake until cake tests done.
  15. Cool.
  16. Finish with Creamy Burnt Sugar Icing.
  17. Preheat 350°F (moderate oven) 8-inch layers 30-35 minutes 9-inch layers 25-30 minutes oblong 9 X 13 35-40 minutes.
  18. Creamy Burnt Sugar Icing: First make another caramel sugar-water mixture following directions in recipe above.
  19. Caramelize 1/2 cup sugar.
  20. Add 1/4 cup boiling water.
  21. DO NOT ADD any more water!
  22. Melt in saucepan 1/2 cup shortening (part butter).
  23. Remove from heat and add 2 1/2 tablespoons Softasilk flour and 1/4 teaspoon salt.
  24. Stir in slowly caramel-water mixture.
  25. Bring to boil stirring constantly.
  26. Boil 1 minute.
  27. If mixture curdles, do not be alarmed.
  28. Remove from heat.
  29. Beat in alternately, 3 cups sifted confectioners' sugar and about 3 tablespoons water.
  30. Set saucepan in bowl of cold water.
  31. Beat until consistency to spread.
  32. Stir in 1/2 teaspoon vanilla.
  33. If it becomes too thick to spread, add a little water.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 315.86 Kcal (1322 kJ)
Calories from fat 107.6 Kcal
% Daily Value*
Total Fat 11.96g 18%
Cholesterol 21.09mg 7%
Sodium 171.23mg 7%
Potassium 93.6mg 2%
Total Carbs 53.26g 18%
Sugars 51.76g 207%
Dietary Fiber 0.02g 0%
Protein 0.74g 1%
Iron 0.2mg 1%
Calcium 40.8mg 4%
Amount Per 100 g
Calories 377.07 Kcal (1579 kJ)
Calories from fat 128.45 Kcal
% Daily Value*
Total Fat 14.27g 18%
Cholesterol 25.18mg 7%
Sodium 204.41mg 7%
Potassium 111.74mg 2%
Total Carbs 63.58g 18%
Sugars 61.79g 207%
Dietary Fiber 0.02g 0%
Protein 0.88g 1%
Iron 0.2mg 1%
Calcium 48.7mg 4%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 7.3
    Points
  • 9
    PointsPlus

Good Points

  • saturated fat free

Bad Points

  • High in Sugar

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