50+ Friends Club Cookbook -- Cakes and Frostings -- Burnt Sugar Cake with Caramel Frosting

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Burnt Sugar Cake with Caramel Frosting

From the Kitchen of: Jamie
Source: http://recipes.alastra.com/cakes/burnt-sugar.html

CAKE
1 1/2	cups	sugar
1/2	cup	boiling water
2		eggs separated
1/2	cups	butter or margarine, softened
1	tsp	vanilla
2 1/4	cups	all-purpose flour
3	tsp	baking powder
1	tsp	salt
1	cup	milk

Heat 1/2 cup of the sugar in a 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 375F. Grease and flour two 9-inch or three 8-inch round layer pans. Beat egg whites in small mixer bowl until foamy. Beat in 1/2 cup of the sugar, 1 Tbsp at a time; continue beating until stiff and glossy. Reserve meringue.
Beat butter, remaining 1/2 cup sugar, the egg yolks, and vanilla 30 seconds on low speed in large mixer bowl, scraping bowl constantly. Beat 5 minutes on high speed, scraping bowl occasionally. Beat in syrup. Beat in flour, baking powder and salt alternately with milk. Fold in reserved 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 on racks Fill layer(s) and frost with Caramel Frosting. Arrange pecan or walnut halves around top edge of cake if desired.

Caramel Frosting
2	Tbsp	butter or margarine
2/3	cup	packed dark brown sugar
1/8	tsp	tsp salt
1/3 to 1/2	cup	whipping cream or evaporated milk
2 1/3 to 2 1/2	cups	powdered sugar
1/2	tsp	vanilla

Heat butter in 2-quart saucepan until melted.
Stir in brown sugar, salt, and cream. Heat to boiling, stirring constantly. Remove from heat; cool to lukewarm.
Stir in enough powdered sugar gradually until of spreading consistency. Stir in vanilla.