BURNT SUGAR CAKE (BETTY CROCKER: CIRCA 1956)

Burnt Sugar Cake (Betty Crocker: Circa 1956) image

This recipe is in response to a request for the Betty Crocker (1950-1960) version of the cake. I have tried to retain the authenticity of the period, hence the repetition of the ingredient amounts throughout the recipe. I hope you enjoy it. Mom used to make this one sometimes too!

Provided by Cindy Lynn

Categories Dessert

Time 1h25m

Yield 18 serving(s)

Number Of Ingredients 18

Ingredients

1/2 cup sugar
1/2 cup boiling water
additional water, to make 1 cup liquid (see instructions)
2 1/4 cups Soft Silk flour
1 cup sugar
3 teaspoons baking powder
1 teaspoon salt
1/2 cup soft shortening
2 eggs (1/3-1/2 cup)
1 teaspoon vanilla, if desired
1/2 cup sugar
1/4 cup boiling water
1/2 cup shortening (part butter)
2 1/2 tablespoons Soft Silk flour
1/4 teaspoon salt
3 cups confectioners' sugar, sifted (aka powdered sugar)
3 tablespoons water
1/2 teaspoon vanilla

Steps:

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.
Remove from heat.
Add slowly, stirring constantly, 1/2 cup boiling water.
Stir over low heat until lumps are dissolved.
Measure and add water to make 1 cup liquid.
Cool.
Cake: Sift together into bowl, 2 1/4 cups sifted Softasilk flour, 1 cup sugar, 3 teaspoons baking powder and 1 teaspoon salt.
Add 1/2 cup soft shortening and 2/3 cup cooled caramel-water mixture.
Beat 2 minutes.
Add remaining 1/3 cup cooled caramel-water mixture, 2 eggs and 1 teaspoon vanilla.
Beat 2 more minutes.
Pour into greased and floured pans (2 8-inch pans, or 2 9-inch pans, or 1 9 X 13 oblong pan).
Makes a small cake.
Bake until cake tests done.
Cool.
Finish with Creamy Burnt Sugar Icing.
Preheat 350°F (moderate oven) 8-inch layers 30-35 minutes 9-inch layers 25-30 minutes oblong 9 X 13 35-40 minutes.
Creamy Burnt Sugar Icing: First make another caramel sugar-water mixture following directions in recipe above.
Caramelize 1/2 cup sugar.
Add 1/4 cup boiling water.
DO NOT ADD any more water!
Melt in saucepan 1/2 cup shortening (part butter).
Remove from heat and add 2 1/2 tablespoons Softasilk flour and 1/4 teaspoon salt.
Stir in slowly caramel-water mixture.
Bring to boil stirring constantly.
Boil 1 minute.
If mixture curdles, do not be alarmed.
Remove from heat.
Beat in alternately, 3 cups sifted confectioners' sugar and about 3 tablespoons water.
Set saucepan in bowl of cold water.
Beat until consistency to spread.
Stir in 1/2 teaspoon vanilla.
If it becomes too thick to spread, add a little water.