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Prep Time: 0 Minutes Cook Time: 60 Minutes |
Ready In: 60 Minutes Servings: 8 |
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This is my grandmother's recipe. She got it from a friend, who got it from a friend at her church, and so it goes. I used to make this fairly frequently, but I haven't in years. I really need to. If you've got a sweet tooth, this will do the trick, and you never see these any more. Ingredients:
cake |
1 c. sugar |
1/2 c. boiling water |
1/2 c. butter |
1 1/3 c. sugar |
3 eggs |
2 1/2 c. cake or all-purpose flour |
2 1/2 t. baking powder |
1/2 t. salt |
icing |
6 t. butter |
reserved caramel syrup (see directions) |
heavy cream |
3 c. confectioners sugar |
1 t. vanilla extract |
Directions:
1. Preheat oven to 350.
2. Carmelize the sugar: Put the cup of sugar in a heavy pan (cast iron is good) over low heat. Stir constantly, and the sugar will gradually start to melt. Keep stirring. When the sugar has entirely melted, and is golden, VERY SLOWLY AND CAREFULLY add the boiling water, stirring it in. Watch out for steam when you do this, and be very careful not to get any of the caramelized sugar on you. Stir constantly, cooking it over low heat, until it is completely smooth. Pour 1/4 c. of the syrup into a measuring cup, and add enough water to make 1 cup total syrup (you'll use the rest to make the icing).
3. Cream the butter and 1 1/3 c. sugar well. Beat in the eggs, and sift the flour, baking powder, and salt together. Add the flour alternately with the 1 c. syrup, and blend thoroughly. Pour into two greased and floured 9-inch layer pans and bake 30-35 minutes, until a toothpick comes out clean. Cool completely before icing.
4. Make the icing. Add enough cream to the syrup to make 1/2 c. total liquid, and heat with the butter, until the butter is melted and the mixture is combined. Beat in the confectioners sugar and vanilla, and ice the cake.
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