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Burnt Caramel Cake

as offered by Dorothy Jane

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2 cups sugar
1/2 pound butter
1 cup water
2 cups sift flour
2 level teaspoons baking powder
1 teaspoon almond flavoring
6 egg whites

Cream butter (room temperature) and sugar well, add 1/3 cup water, and blend. Continue mixing in following order:

1 cup flour to which 1 teaspoon baking powder has been added.
1/3 cup water
1 cup flour with 1 teaspoon baking powder has been added.
1/3 cup water

Beat well. Add flavoring, fold in beaten (stiff) egg whites. Bake in slow oven at 325º for 24 to 20 minutes.

(I have a friend who uses a white cake mix for the above part.)

Caramel Icing

2-1/2 cups sugar
1/2 pound butter
1 cup sweet milk
3 teaspoons flour
1/2 teaspoons cream of tarter (optional)

Cook these ingredients over medium heat until mixture comes to full boil. Brown additional 1/2 cup sugar, add to boiling mixture, stirring. Cook until soft ball forms when dropped in testing water. Let cool, beat to spreading consistency for icing cake.

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