** Percentage Daily Values are based on a
2000 calorie diet. *Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.
1. To make burnt sugar syrup, place 1/2 cup sugar in heavyskillet over medium flame.
2. Stir constantly as sugar melts,then becomes dark mahogany color, and smokes notice ably.
3. Remove at once from fire, add very slowly 1/3 cup hot water, and stir until dissolved.
4. Cool. Sift flour once, measure, add baking powder and salt,and sift together three times.
5. Cream butter thoroughly, add sugar gradually, and cream together until light and fluffy Add eggs, one at a time, beating thoroughly after each Then add 3 tbsp.
6. burnt sugar syrup and blend. Add flour, alternately with milk, a small amount at a time, beating after each addition until smooth.
7. Add vanilla. Bake in two greased 9-inch layer pans in moderate oven (375 degree F).
8. 25 to 30 minutes, or until done. Spread Burnt Sugar Frosting ( see recipe ), made with remaining burnt sugar syrup, between layers and on top and sides of cake.
9. Decorate sides of cake with broken pecans, if desired.
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Dietary Notes:
This recipe is low-sodium with 0mg per serving, low-fat with 0g per serving, low-saturated fat with 0g per serving, low-cholesterol with 0mg per serving and low-calorie with 0 per serving
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Egg, Milk, Butter, Gluten, Natural Sweeteners, Wheat allergies.