Vintage Caramel Dream Cake: Betty Crocker’s Burnt Sugar Delight 🍰

Burnt Sugar Cake (Betty Crocker: Circa 1956) 🍰

Description: This delightful recipe harkens back to the era of Betty Crocker’s classic creations, embodying the essence of 1950s-1960s baking. It’s a nostalgic nod to the past, lovingly recreated to bring a taste of tradition to your table. With its rich burnt sugar flavor and creamy icing, this cake is sure to evoke fond memories of days gone by. 🕰️

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• Prep Time: 1 hour
• Cook Time: 25 minutes
• Total Time: 1 hour 25 minutes
• Servings: 18

Ingredients:

Syrup:

• 1/2 cup sugar
• 1/2 cup boiling water
• Water (to make 1 cup liquid)

Cake:

• 2 1/4 cups Soft Silk flour (sifted)
• 1 cup sugar
• 3 tsp baking powder
• 1 tsp salt
• 1/2 cup shortening
• 2 eggs
• 1 tsp vanilla

Creamy Burnt Sugar Icing:

• 1/2 cup sugar
• 1/4 cup boiling water
• 1/2 cup shortening (part butter)
• 2 1/2 tbsp Soft Silk flour
• 1/4 tsp salt
• 3 cups confectioners’ sugar (sifted)
• Water (about 3 tbsp, for consistency)
• 1/2 tsp vanilla

Instructions:

1. Syrup:

   • In a heavy skillet over low heat, caramelize 1/2 cup sugar until clear and medium brown, shaking the pan gently to prevent burning.
   • Remove from heat and slowly add 1/2 cup boiling water, stirring constantly until lumps dissolve.
   • Measure and add water to make 1 cup of liquid.
   • Allow to cool.

2. Cake:

   • Preheat your oven to 350°F (moderate oven).
   • In a bowl, sift together 2 1/4 cups of Soft Silk flour, 1 cup of sugar, 3 tsp of baking powder, and 1 tsp of salt.
   • Add 1/2 cup of soft shortening and 2/3 cup of the cooled caramel-water mixture.
   • Beat for 2 minutes.
   • Add the remaining 1/3 cup of the caramel-water mixture, 2 eggs, and 1 tsp of vanilla.
   • Beat for an additional 2 minutes.
   • Pour the batter into greased and floured pans (2 8-inch pans, or 2 9-inch pans, or 1 9 X 13 oblong pan). This recipe yields a small cake.
   • Bake according to the size of your pans: 8-inch layers for 30-35 minutes, 9-inch layers for 25-30 minutes, or oblong 9 X 13 for 35-40 minutes, or until the cake tests done.
   • Allow the cake to cool completely.

3. Creamy Burnt Sugar Icing:

   • Prepare another caramel sugar-water mixture following the directions for the syrup.
   • Caramelize 1/2 cup sugar, then add 1/4 cup boiling water. Do not add any more water.
   • In a saucepan, melt 1/2 cup shortening (part butter), then remove from heat and stir in 2 1/2 tbsp of Soft Silk flour and 1/4 tsp of salt.
   • Slowly stir in the caramel-water mixture, then bring to a boil, stirring constantly.
   • Boil for 1 minute.
   • Don’t be alarmed if the mixture curdles; simply remove it from heat.
   • Beat in alternately 3 cups of sifted confectioners’ sugar and about 3 tbsp of water.
   • Set the saucepan in a bowl of cold water and beat until the icing reaches a spreadable consistency.
   • Stir in 1/2 tsp of vanilla.
   • If the icing becomes too thick to spread, add a little water until desired consistency is achieved.

This Burnt Sugar Cake, straight from the pages of Betty Crocker’s cookbook, is a timeless treat that’s perfect for any occasion. Whether you’re craving a slice of nostalgia or simply want to impress your guests with a classic dessert, this recipe is sure to satisfy. Enjoy the rich flavors and creamy sweetness of this beloved vintage delicacy! 🥮