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INGREDIENTS:
1 1/2 c. sugar
1/2 c. butter
2 egg yolks
2 c. flour
1 c. water
3 tbsp. burnt sugar
1 tsp. vanilla
1 tsp. maple flavoring
2 tsp. baking powder

DIRECTIONS:
Burn 1/3 cup sugar in frying pan. When melted let brown. Add enough water to make thick syrup and cool.
Cream sugar, butter, egg yolks (well beaten) and flour with water. Beat 2 minutes. Add burnt sugar, vanilla, maple flavoring and baking powder. Add 2 egg whites well beaten. Bake at 350 degrees for 25-30 minutes in 2 (8 inch) round cake pans.

ICING FOR BURNT SUGAR CAKE:

1/2 c. butter
1 c. brown sugar
1/4 c. Milnot milk
2 c. sifted confectioners’ sugar

INGREDIENTS:
1 1/2 c. sugar
1/2 c. boiling water
2 eggs, separated
1/2 c. butter, softened
1 tsp. vanilla
2 1/4 c. all-purpose flour
3 tsp. baking powder
1 tsp. salt
1 c. milk
Caramel frosting (below)

DIRECTIONS:
Heat 1/2 cup of the sugar in heavy 8-inch skillet, stirring constantly, until sugar is melted and golden brown. Remove from heat; stir in boiling water slowly. Cook over low heat, stirring constantly, until sugar lumps are dissolved. Add enough water to syrup, if necessary, to measure 1/2 cup; cool.
Heat oven to 375 degrees. Grease and flour two 9-inch or three 8-inch round layer pans. Beat egg whites in small mixer bowl on medium speed until foamy. Beat in 1/2 cup of the sugar on high speed, 1 tablespoon at a time; continue beating until very stiff and glossy. Do not underbeat.

Beat butter, remaining 1/2 cup sugar, the egg yolks and vanilla in large mixer bowl on low speed, scraping bowl constantly, 30 seconds. Beat on high speed, scraping bowl occasionally, 5 minutes. Beat in syrup. Beat in flour, baking powder and salt alternately with milk. Fold in meringue. Pour into pans.

Bake until wooden pick inserted in center comes out clean, 20 to 25 minutes. Cool 10 minutes; remove from pans. Cool completely. Fill layers and frost cake with Caramel Frosting. Arrange pecan or walnut halves around top edge of cake if desired. 14 servings; 390 calories per serving. If using self-rising flour, omit baking powder and salt.

INGREDIENTS:
1 1/2 c. sugar
1/2 c. boiling water
2 eggs, separated
1/2 c. butter, softened
1 tsp. vanilla
2 1/4 c. flour
3 tsp. baking powder
1 tsp. salt
1 c. milk

DIRECTIONS:
Heat 1/2 cup sugar in heavy 8″ skillet, stirring constantly until sugar is melted and golden brown. Remove from heat, stir in boiling water, slowly. Cook over low heat, stirring constantly until lumps of sugar are dissolved. Add enough water to syrup, if necessary to measure 1/2 cup. Cool.
Beat whites in small mixing bowl until foamy. Beat in 1/2 cup sugar, one tablespoon at a time. Continue beating until very stiff and glossy. Reserve meringue.

Beat butter, remaining 1/2 cup sugar, egg yolks and vanilla 30 seconds, on low speed in large mixing bowl, scraping bowl constantly. Beat 5 minutes on high speed. Beat in flour, baking powder and salt with milk. Pour in pans. Bake 20 to 25 minutes or until pick comes out clean. Cool 10 minutes before removing from pan. Frost with caramel frosting. May arrange pecans or walnut halves around top edge of cake if desired. Bake in 2 (9″) pans, greased and floured in 375 degree oven.

INGREDIENTS:
1 1/2 c. sugar
1 c. buttermilk
1/2 c. butter
2 3/4 c. cake flour
1 tsp. soda
2 eggs
1 tsp. vanilla
2 tbsp. burnt sugar

DIRECTIONS:
Burn 1/2 cup sugar until blue smoke. Add 1/4 cup hot water, boil up good.

FROSTING:

2 c. white sugar
1 c. cream
1 tsp. vanilla
2 tbsp. burnt sugar

Cook until soft ball in cold water. Let cool a bit. Beat. Add 1 teaspoon vanilla.

INGREDIENTS:
1/2 c. sugar
1/2 c. boiling water
2/3 c. butter
1 c. sugar
1 tsp. vanilla
2 eggs, separated
3 c. sifted cake flour
3 tsp. double acting baking powder
1 tsp. salt
1 c. milk
Pecan halves

DIRECTIONS:
All ingredients at room temperature.
Heat 1/2 cup sugar slowly in small saucepan or skillet, stirring constantly. When sugar is melted and begins to smoke, add boiling water slowly, stirring constantly. Continue cooking until syrup measures 1/2 cup, stirring until sugar is dissolved. Set aside to cool.

Meanwhile, cream butter well, add one cup sugar gradually, beating until light and fluffy. Add vanilla and then egg yolks, one at a time, beating thoroughly after each addition. Stir in cooled caramel syrup; add sifted dry ingredients alternately with milk, beating until smooth. Beat egg whites at high speed until stiff but not dry. Fold into mixture.

Pour batter into three round 9″ layer pans lined on the bottom with brown paper and greased. Bake in moderate oven, 375 degrees, for about 20 minutes. Let stand for 5 minutes, then turn out on rack to cool. Spread caramel frosting between layers and on top and sides of cake. Garnish with pecan halves.

CARAMEL FROSTING:

2 tbsp. butter
1/3 c. heavy cream
2/3 c. brown sugar, firmly packed
1/8 tsp. salt
3 c. confectioners’ sugar
Few drops vanilla

Mix butter, cream, brown sugar and salt in saucepan. Bring to boil, stirring constantly. Remove from heat, add vanilla, then gradually add confectioners’ sugar to make frosting of spreading consistency.
Sasanqua Garden Club

INGREDIENTS:
2 c. sugar
1 c. half & half cream
1 tbsp. sugar

DIRECTIONS:
Brown 1 tablespoon sugar in a pan, add cream and other sugar, stir well. Boil until thick. Soft ball stage. When almost cool, beat and spread on cake.

INGREDIENTS:
2 1/2 c. sifted cake flour
1/2 c. dry cocoa (not a mix)
2 tsp. baking soda
1/2 tsp. salt
1 tbsp. vinegar
1 c. milk
1 c. soft vegetable shortening
2 c. sugar
2 eggs
1/2 c. hot water
1 tsp. vanilla

DIRECTIONS:
Grease and flour 3 - 8 x 1/14 inch layer cake pans; tap out excess flour. Sift flour, cocoa, baking soda and salt onto waxed paper; reserve. Beat shortening, sugar and eggs in large bowl at high speed for 3 minutes.
Stir vinegar into milk to sour milk. Stir in dry ingredients alternately with soured milk, beating after each addition until batter is smooth. Stir in hot water and vanilla; pour batter into prepared cake pans. Bake at 350 degrees for 40 minutes. Makes 3 (8 inch) layers.

Melt 1 cup sugar in heavy skillet over low heat until medium brown, stirring constantly; then remove from heat. Slowly stir in 1/2 cup boiling water and mix well. Save.

STEP 1:

2 c. sifted flour
1 1/2 c. sugar
3 tsp. baking powder
1 tsp. salt

1/2 c. Wesson salad oil
7 unbeaten egg yolks
1 tsp. vanilla
1/2 c. burnt sugar syrup
1/4 c. cold water

Beat with spoon until smooth.

STEP 2:

Measure into large mixing bowl: 1 cup egg whites (7 or , 1/2 teaspoon cream of tartar. Whip until egg whites form very stiff peaks. Do not underbeat!

STEP 3:

Pour egg yolk mixture gradually over whipped egg whites, gently folding in with rubber spatula just until blended. Do not stir. Pour into ungreased 10 x 4 inch tube (angel food cake) pan immediately and bake at 325 degrees for 65 to 70 minutes.

BURNT SUGAR FROSTING:

2 c. powdered sugar
1/4 c. shortening

3 or 4 tbsp. burnt sugar mixture
1 tsp. vanilla
2 tbsp. cream or enough to make spreading consistency

INGREDIENTS:
3/4 c. sugar
1 c. boiling water
2 1/4 c. sifted cake flour
1 c. sugar
1 tbsp. baking powder
1 tsp. salt
1/2 c. salad oil
5 eggs separated plus
3 egg whites
1/4 c. water
1 tsp. vanilla
1/2 tsp. cream of tartar
1/2 c. burnt sugar syrup

DIRECTIONS:
Burnt sugar syrup: In heavy skillet melt 3/4 cup sugar over low heat stirring constantly until caramel colored. Remove from heat. Carefully add 1 cup boiling water in a slow stream, stirring constantly until combined. Cover and cook 5 minutes more. Cool completely.
Adjust oven rack to lowest position. Preheat oven to 325 degrees. Eggs should be at room temperature.

Sift flour, sugar, baking powder and salt into a large bowl. Make a wide well in center; add oil, then egg yolks, 1/2 cup burnt sugar syrup, water and vanilla. Whisk until smooth; set aside.

In large mixer bowl, beat egg whites until frothy. Add cream of tartar and beat until very stiff peaks form. Gradually pour yolk mixture in a thin, steady stream into beaten egg whites folding gently.

Pour batter into an ungreased 10 inch tube pan. Bake 55 minutes or until toothpick inserted halfway between tube and side of pan comes out clean and cake springs back when touched gently. Immediately invert pan onto a funnel or bottle; let hang until completely cool.