Mix and sift flour, baking powder, baking soda and salt.
Cream butter or margarine and sugar.
Add egg and yolk.
Beat until smooth and light.
Add water alternately with dry ingredients.
Add Burnt Sugar Syrup.
Pour into 2 greased and floured 8-inch pans. Bake at 350\u00b0 for 25 to 30 minutes.
Use the recipe for the Burnt Sugar Icing to frost the cake.
Burnt Sugar: Melt 1/2 cup sugar in a heavy pan over
aramelize the 1/2 cup sugar in a heavy skillet over
Make burnt sugar liquid by melting 1 c. sugar in an aluminum pan (heavy pan) over high heat. When dark brown, add 1 c. boiling water and boil hard for 5 minutes.
Burnt Sugar Syrup:
Heat 1 cup sugar in a large skillet over
heat 1/2 cup granulated sugar until melted and light caramel
o soften.
Gradually add sugar, and cream together until light
CAKE:
Cream the margarine and sugar.
Add the egg replacer, water, vanilla and burnt sugar syrup.
Mix together then add flour and baking powder.
Mix well.
Pour batter into a greased and floured 9x13\" pan or use 2-9\" round pans.
Bake at 350'F for 35 minutes.
The cake is done when you touch the center and it springs back up.
Cool the cake.
ICING:
Combine the Icing ingredients together in a sauce pan and cook until it forms a hard ball.
Ice the cake while it's still warm and it will harden on the cake.
Enjoy.
Mix together the 3/4 cup sugar, cornstarch, salt, Burnt Sugar Syrup*, egg yolks, milk, butter and vanilla.
Stir over heat and cook until thickened.
Pour into a baked 9-inch pie shell.
Top with meringue and bake at 350\u00b0 for 12 to 15 minutes.
Cream sugar and butter together.
Add water, flour and egg yolks and beat together 5 minutes, then add burnt sugar and vanilla.
Sift together flour and baking powder and beat into mixture.
Add 2 beaten egg whites and fold into cake batter.
Bake in 350\u00b0 oven until done.
Sift flour; add baking powder and sift 3 times.
Cream butter and sugar, adding sugar 2 tablespoons at a time.
Cream well.
Add beaten egg yolks, flour and milk.
Add vanilla and burnt sugar syrup alternately.
Fold in beaten egg whites.
Bake 30 to 35 minutes in 350\u00b0 oven.
Use 2 greased and floured round cake pans.
Gradually add sugar to shortening, creaming thoroughly. Add vanilla, then eggs, one at a time, beating one minute after each. Add sifted dry ingredients to creamed mixture alternately with water, a small amount at a time, beating smooth after each addition. Add 3 Tbsp. Burnt-sugar syrup.
Note:
Burnt sugar is made by heating white sugar in skillet until it melts and becomes liquid.
Combine eggs whites, sugar, water and corn syrup in top of double boiler.
Heat water to boiling point.
Beat with beater for about 7 minutes or until mixture thickens and holds shape.
Remove from boiling water.
Add burnt sugar syrup and continue to beat until stiff enough to spread.
Cream margarine, sugar, eggs and vanilla until light and fluffy. Combine milk and burnt sugar syrup.
Add alternately with flour which has been sifted with baking powder, soda and salt.
Beat until smooth.
Bake in greased and floured pan in 350\u00b0 oven for 25 minutes.
Cream together sugar and butter; add this to the eggs.
Sift together three times flour and baking powder.
Add alternately with milk, then add burnt sugar and maple flavoring.
Stir well. Bake in 3 layers.
Sift flour, baking powder, sugar & salt together. Cut in the
Make burnt sugar liquid by melting one cup of the sugar in pan on hot fire. When dark brown, add 1 cup boiling water and boil hard for 5 minutes.
Cream butter well, add sugar, then add 1/2 cup burnt sugar liquid. Beat eggs well, yolks and whites together. Add to batter and beat well.
Sift baking powder with flour and add alternately with water to the batter.
Add flavoring.
Bake in 2 layers in moderate oven.
To Make Burnt Sugar Mixture: Melt 1 cup white sugar in a pan till
Prepare burnt sugar by placing 1/2 white sugar into a heavy skillet over