Burnt Sugar Cake

•  ½ cup butter
• 1 cup sugar
• 3 eggs
• 2 ¼ cups four
• 3 tsp. baking powder
• 1 tsp. salt
• ¾ cup cold water
• 4 tbsp. burnt sugar syrup

 Cream butter and sugar; separate eggs. Add well beaten yolks and stir thoroughly. Sift dry ingredients together; add alternately with water and syrup. Beat thoroughly. Fold in stiffly beaten egg whites. Divide batter between greased and floured layer pans. Bake at 375 degrees F about 25 minutes.

 Burnt Sugar Syrup:

• 1 1/3 cups sugar
• ½ cup water

Put sugar in heavy pan. Cook over low and stir constantly until melted and brown. Add ½ cup water and continue cooking until lumps are dissolved.

 Burnt Sugar Icing:

• 6 tbsp. burnt sugar syrup
• 4 tbsp. butter
• 3 cups confectioners’ sugar
• 1 tsp. vanilla

Heat syrup and butter until butter is melted. Beat in sugar and flavoring slowly until icing is of good spreading consistency. Frost Cake.

Tested in the THASC kitchen. Photo by THASC.

THASC is a unique small American business producing cards and other promotional products.

www.thasc.com