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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!
- 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
Creamy Burnt Sugar Icing
- 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
- 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.
- 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.
- 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.
this cake was fabulous. real full flavor...very rich tasting.no wonder it's been around so long. i followed the recipe exactly, but i did substitute the butter for the shortening and i did not have softasilk cake flour so i substituted (1 cup sifted cake flour=3/4 cup sifted bleached all-purpose flour plus 2 tbs. cornstarch). couldn't stop eating the frosting.
Cake turned out well but was too sweet for my taste although friends thought it was good. Made it in a 9 x 13 tin. Seemed a reasonable size cake to me but recipe says 'Makes a small cake'. As the icing is so sweet, I only used half the quantity.
'Turned out nearly the same as my Great-great Aunt's 'family famous' burnt sugar cake. I live at 8500 feet, and the next time I make it I will alter it slightly for high altitude -as the cake didnt rise and set very well. I will also only make half the amount of burnt sugar syrup for the frosting, as we thought it was a little strong. Other than that, it's definately going into my favorites book!!!