Vegan Burnt Sugar Cake With Icing Recipes

DEVIL'S FOOD CAKE WITH BURNT SUGAR FROSTING

Steps:

• 1. FOR CAKE: Combine the cocoa with 1/3 cup sugar; pour into the scalded milk gradually, stirring constantly until well blended. Set aside to cool.
• 2. In a large mixing bowl, combine flour, remaining 1 cup sugar, soda, and salt. Add the shortening and half of the cooled cocoa and milk mixture. Beat at medium speed of an electric mixer. Add eggs, vanilla, and remaining cocoa and milk mixture. Continue beating for about 2 minutes, scraping bowl with a spatula occasionally.
• 3. Pour cake batter into a greased 9x13x2" cake pan and bake in a preheated 350-degree oven for 25 to 30 minutes. Let cool and frost.
• 4. FOR FROSTING: mix the brown sugar with 2 Tbsp. milk in a medium saucepan. Over low heat bring to a ROLLING boil. Remove from heat. Add the butter, vanilla, and powdered sugar. Beat until cool and then frost the cake. If frosting is too thick, you can add a little more milk.

BURNT SUGAR CAKE AND FROSTING

Steps:

• Gather the ingredients.
• Melt 3/4 cup sugar in a skillet over low heat, stirring occasionally, until it turns into a rich amber color.
• Turn off heat, and very carefully add the boiling water. The mixture will spatter at first.
• Return the syrup to low heat and simmer, stirring frequently, until the sugar and water are thoroughly mixed and smooth, about 4 to 5 minutes.
• Set aside to cool to room temperature.
• Gather the ingredients.
• Adjust rack to lower third of oven; preheat the oven to 350 F.
• Grease and flour two 9-inch layer cake pans. Line pans with buttered parchment or waxed paper rounds.
• Sift together flour, baking powder and 1/2 teaspoon of salt; set aside.
• Cream butter until smooth and creamy. Add the granulated sugar and continue creaming until light and fluffy. Add eggs, one at a time, beating after each addition until well blended. To the 1/2 cup of burnt sugar syrup add enough water to make 1 cup; stir in 1 teaspoon of vanilla.
• Add the dry ingredients to the creamed mixture alternately with the burnt sugar syrup-water mixture, beginning and ending with the flour mixture. Beat until well blended and smooth. Divide the batter between the 2 cake pans.
• Bake the cakes for about 25 minutes, or until the surface springs back slightly when lightly touched in the center with a finger. The cakes will contract slightly from the sides of the pans.
• Cool 10 minutes in the pan on wire racks, then invert the cakes onto the racks. Carefully peel off paper liners; turn baked side up, and cool completely before frosting.
• Fill and frost with Burnt Sugar Frosting (instructions below) and decorate with whole pecan halves .
• Gather the ingredients.
• Cream 1/4 cup unsalted butter until light and fluffy.
• Sift the confectioners' sugar with the 1/4 teaspoon of salt.
• Gradually beat the confectioners' sugar mixture into the butter with the remaining 1/4 cup Burnt Sugar Syrup and 1 teaspoon vanilla. Continue beating until creamy and spreadable. If the mixture is stiff, add water, about 1 teaspoon at a time.

BURNT SUGAR FROSTING

Steps:

• Place half of the cup sugar in a heavy skillet and cook, stirring over medium heat till melted.
• Add the boiling water and stir till a syrup forms.
• heat the remaining 2 cups of sugar and milk.
• Add the cooked sugar mixture and cook to 234* -- soft ball stage.
• Cool for 10 minutes without stirring.
• Add the butter, salt and vanilla.
• Beat till thick enough to spread easily.
• If frosting becomes too stiff, add some milk.
• enough frosting for 1 8" or 9" double layer cake.

BURNT SUGAR CAKE (BETTY CROCKER: CIRCA 1956)

Steps:

• Syrup: To make syrup first caramelize the 1/2 cup sugar in a heavy skillet over low heat until clear and medium brown, shaking pan gently to keep from burning.
• Remove from heat.
• Add slowly, stirring constantly, 1/2 cup boiling water.
• Stir over low heat until lumps are dissolved.
• Measure and add water to make 1 cup liquid.
• Cool.
• Cake: Sift together into bowl, 2 1/4 cups sifted Softasilk flour, 1 cup sugar, 3 teaspoons baking powder and 1 teaspoon salt.
• Add 1/2 cup soft shortening and 2/3 cup cooled caramel-water mixture.
• Beat 2 minutes.
• Add remaining 1/3 cup cooled caramel-water mixture, 2 eggs and 1 teaspoon vanilla.
• Beat 2 more minutes.
• Pour into greased and floured pans (2 8-inch pans, or 2 9-inch pans, or 1 9 X 13 oblong pan).
• Makes a small cake.
• Bake until cake tests done.
• Cool.
• Finish with Creamy Burnt Sugar Icing.
• Preheat 350°F (moderate oven) 8-inch layers 30-35 minutes 9-inch layers 25-30 minutes oblong 9 X 13 35-40 minutes.
• Creamy Burnt Sugar Icing: First make another caramel sugar-water mixture following directions in recipe above.
• Caramelize 1/2 cup sugar.
• Add 1/4 cup boiling water.
• DO NOT ADD any more water!
• Melt in saucepan 1/2 cup shortening (part butter).
• Remove from heat and add 2 1/2 tablespoons Softasilk flour and 1/4 teaspoon salt.
• Stir in slowly caramel-water mixture.
• Bring to boil stirring constantly.
• Boil 1 minute.
• If mixture curdles, do not be alarmed.
• Remove from heat.
• Beat in alternately, 3 cups sifted confectioners' sugar and about 3 tablespoons water.
• Set saucepan in bowl of cold water.
• Beat until consistency to spread.
• Stir in 1/2 teaspoon vanilla.
• If it becomes too thick to spread, add a little water.

BURNT SUGAR CAKE II

Steps:

• Prepare burnt sugar by placing 1/2 white sugar into a heavy skillet over medium high heat, stirring constantly with a wooden spoon as sugar melts. When it becomes very dark brown, remove from heat, add hot water very slowly and stir until dissolved. Set aside to cool.
• Preheat oven to 350 degrees F (175 degrees F). Line two 9 inch round baking pans with parchment paper.
• Sift the flour, baking powder and salt together three times.
• Cream the butter or margarine with the remaining 1 1/4 cups white sugar until light and fluffy. Add the eggs 1 at a time, beating thoroughly after each. Stir in the vanilla and the burnt sugar syrup mixture.
• Add the dry ingredients and milk alternately to the creamed mixture. Beat until smooth. Pour batter into the prepared pans.
• Bake at 350 degrees F (175 degrees C) for 25 to 30 minutes.

BURNT-SUGAR CAKE WITH CARAMEL FROSTING

Steps:

• Heat 1/2 cup sugar slowly in a small saucepan, stirring constantly.
• When sugar is melted and begins to smoke add boiling water slowly and carefully stirring constantly.
• Continue cooking until syrup measures 1/2 cup, stirring until sugar is dissolved.
• Set aside to cool.
• Meanwhile, cream butter well; add 1 cup sugar gradually, beating until light and fluffy.
• Add vanilla, then egg yolks one at a time, beating thoroughly after each addition.
• Stir in cold caramel syrup.
• Add sifted dry ingredients alternately with milk, beating until smooth.
• Beat egg whites until stiff but not dry.
• Fold into flour mixture.
• Pour batter into three round 9 inch layer pans, 1 inch deep, lined on the bottom with paper, then greased.
• Bake in moderate oven, 375 degrees, for about 20 minutes.
• Let stand for 5 minutes, then turn out on racks to cool.
• Spread Caramel Frosting between layers and on top and sides of cake.
• Caramel Frosting: Mix butter, cream, brown sugar and salt in saucepan.
• Bring to a boil, stirring constantly.
• Remove from heat; add vanilla.
• Then add gradually enough sifted confectioner's sugar to make frosting of speading consistency.