Burnt Sugar Cake

Resepi ni saya dapat dari www.food.com. Ble tahan rasanya, ada kelainan, orang yang rasa kek ni teruja dengan karemel toping dia tuh...ada yng kata macam coklat daim, ada yang kata cam coklat toffee

Burnt Sugar Cake (Betty Crocker: Circa 1956)

Ingredients

Syrup

• 1/2 cup sugar
• 1/2 cup boiling water
• additional water, to make 1 cup liquid ( see instructions)

Cake

• 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

Directions

1. 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.


2. Remove from heat.


3. Add slowly, stirring constantly, 1/2 cup boiling water.


4. Stir over low heat until lumps are dissolved.


5. Measure and add water to make 1 cup liquid.


6. Cool.


7. Cake: Sift together into bowl, 2 1/4 cups sifted Softasilk flour, 1 cup sugar, 3 teaspoons baking powder and 1 teaspoon salt.


8. Add 1/2 cup soft shortening and 2/3 cup cooled caramel-water mixture.


9. Beat 2 minutes.


10. Add remaining 1/3 cup cooled caramel-water mixture, 2 eggs and 1 teaspoon vanilla.


11. Beat 2 more minutes.


12. Pour into greased and floured pans (2 8-inch pans, or 2 9-inch pans, or 1 9 X 13 oblong pan).


13. Makes a small cake.


14. Bake until cake tests done.


15. Cool.


16. Finish with Creamy Burnt Sugar Icing.


17. Preheat 350°F (moderate oven) 8-inch layers 30-35 minutes 9-inch layers 25-30 minutes oblong 9 X 13 35-40 minutes.


18. Creamy Burnt Sugar Icing: First make another caramel sugar-water mixture following directions in recipe above.


19. Caramelize 1/2 cup sugar.


20. Add 1/4 cup boiling water.


21. DO NOT ADD any more water!


22. Melt in saucepan 1/2 cup shortening (part butter).


23. Remove from heat and add 2 1/2 tablespoons Softasilk flour and 1/4 teaspoon salt.


24. Stir in slowly caramel-water mixture.


25. Bring to boil stirring constantly.


26. Boil 1 minute.


27. If mixture curdles, do not be alarmed.


28. Remove from heat.


29. Beat in alternately, 3 cups sifted confectioners' sugar and about 3 tablespoons water.


30. Set saucepan in bowl of cold water.