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    You are in: Home / Baking / Burnt Sugar Cake (Betty Crocker: Circa 1956) Recipe
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    Burnt Sugar Cake (Betty Crocker: Circa 1956)

    Average Rating:

    3 Total Reviews

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    • on September 23, 2002

      this cake was fabulous. real full flavor...very rich 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.

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    • on September 29, 2002

      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.

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    • on January 28, 2008

      '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!!!

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    Nutritional Facts for Burnt Sugar Cake (Betty Crocker: Circa 1956)

    Serving Size: 1 (72 g)

    Servings Per Recipe: 18

    Amount Per Serving
    % Daily Value
    Calories 273.9
    Calories from Fat 107
    Total Fat 11.9 g
    Saturated Fat 3.0 g
    Cholesterol 23.5 mg
    Sodium 230.2 mg
    Total Carbohydrate 42.4 g
    Dietary Fiber 0.0 g
    Sugars 41.8 g
    Protein 0.7 g

    The following items or measurements are not included:

    Soft Silk flour

    Soft Silk flour

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