Betty Crocker’s Burnt Sugar Cake (with Burnt Sugar Frosting)
- 1/2 cup sugar
- 1/2 cup boiling water + extra
- 2 1/4 Cups Softasilk floud
- 1 cup sugar
- 3 tsp baking powder
- 1 tsp salt
- 1/4 shortening, softened
- 2 eggs
- 1 tsp vanilla (optional)
Caramelize the 1/2 cup sugar, melting over low heat until medium brown (shaking pan to keep from burning). Remove from heat. Slowly add 1/2 cup boiling water (be careful – will splatter!). Return to head and stir until all lumps are dissolved. Remove from heat and measure; add enough water for a total of 1 cup of carmel-water mixture.
Sift together the flour, sugar, baking powder, and salt. Add the shortening and 2/3 cup of the cooled carmel-water mixture. Beat 2 minutes. Add the rest of the caramel-water mixture, eggs, and optional vanilla. Beat 2 more minutes. Pour into prepared pans and place in hot oven. Cook the cakes for 25-35 minutes, depending on the size of your pan.
- 1/2 cup sugar
- 1/4 cup boiling water
- 1/2 cup shortening
- 2 1/2 TBSP Softasilk flour
- 1/4 tsp salt
- 3 cups confectioner’s sugar
- +/- 3 TBSP water
- 1/2 tsp vanilla
Melt 1/2 cup shortening in saucepan. Add 2 1/2 TBSP Softasilk flour and 1/4 tsp salt; stir. Slowly stir carmel-water mixture into shortening mixture. Return to heat and boil. Boil for one minute and remove from heat. Stir in (alternately) 3 cups confectioner’s sugar and about 3 TBSP water. Put in bowl of cold water and continue beating until spreadable consistency. Stir in vanilla.
- First off, I halved the cake recipe. We didn’t need that much cake for just the two of us, not really (we would have eaten it…but the fact remains that we didn’t need it!) Quite the adventure in math (1/6 Cup = how much? (2 TBSP + 2 tsp, in case you’re curious))
- Second, as previously mentioned, NO EGGS! I did some research online and came across a lot of different options. I ended up going with a cornstarch water combo to make up for my lack of eggs. (1 TSBP cornstarch + 3 TBSP water)
- Third, since I halved the recipe, I used two 6″ round cake pans. These are my new favorite! I pretty much never need to make full-size cakes so I finally made the investment in these. I used them earlier on the strawberry birthday cake as well.
- Fourth, I added a LOT more water to the frosting recipe. It was WAY too difficult to spread. Actually, it was practically to thick to beat with my electric hand mixer, let alone spread with a knife.