Burnt Sugar Cake

Total Time: 55 mins Preparation Time: 30 mins Cook Time: 25 mins

Ingredients

• Servings: 12
• 3 cups sifted cake flour
• 3 teaspoons baking powder
• 1/2 teaspoon salt
• 3/4 cup butter, softened
• 1 1/4 cups sugar
• 3 eggs, separated
• 1 teaspoon vanilla
• 3/4 cup milk
• 1 (8 ounce) package cream cheese, softened
• 1/2 cup butter, softened
• 2 cups confectioners' sugar
• 2 -3 tablespoons burnt sugar syrup
• 1 teaspoon vanilla
• pecan halves
• 1/2-1 cup chopped pecans
• 1 cup sugar
• 1 cup boiling water

Recipe

• 1 burnt sugar syrup:.
• 2 heat 1 cup sugar in a large skillet over low heat.
• 3 until melted and amber colored;.
• 4 remove from heat.
• 5 carefully stir in 1 cup boiling water until sugar is disolved; cool.
• 6 pepare burnt sugar syrup, cool.
• 7 measure 1/2 for cake.
• 8 reserve 3 tablespoons or more for frosting.
• 9 sift flour, salt and baking powder onto wax paper.
• 10 grease two 9 by 1 1/2 inch layer cake pans.
• 11 line with wax paper.
• 12 grease wax paper.
• 13 preheat oven to moderate (350 degrees).
• 14 beat butter with one cup of the sugar, egg yolks and vanilla in a large bowl.
• 15 beat until fluffy.
• 16 beat in the 1/2 cup burnt sugar syrup.
• 17 stir in flour mixture alternately with the milk.
• 18 beating after each addition.
• 19 until batter is smooth.
• 20 beat egg whites in a medium size bowl.
• 21 until foamy.
• 22 beat in the remaining 1/4 cup of sugar slowly.
• 23 until meringne forms soft peaks.
• 24 fold meringne into batter until no streaks of remain.
• 25 pour into prepared pans.
• 26 bake in preheated moderate (350 degree) oven.
• 27 for 25 minutes or.
• 28 until center springs back when lightly touched with fingertip.
• 29 cool pans on wire rack 5 minutes.
• 30 remove from pans.
• 31 peel off paper.
• 32 cool completely.
• 33 fill and frost with burnt sugar frosting.
• 34 garnish with pecan halves and chopped pecans.
• 35 burnt sugar frosting:.
• 36 mix cream cheese and butter together until well blended.
• 37 gradually add confectioners sugar, burnt sugar syrup and vanilla.
• 38 frost layers, top and sides with frostin.
• 39 garnish top with pecan halves around the rim of cake.
• 40 press chopped pecans arounds sides of cake.