Burnt Caramel Cake

• sugar, burnt till dark↗1⁄2 cup
• water↗1⁄2 cup
• water↗1 1⁄2 cups
• sugar↗1 1⁄2 cups
• butter, softened↗2⁄3 cup
• sugar↗2 cups
• butter↗3 tablespoons
• white corn syrup↗2 tablespoons
• large eggs↗2
• water↗1 cup
• salt↗1 pinch
• vanilla↗1 teaspoon
• flour↗2 cups
• baking powder↗2 teaspoons
• FILLING
• tablespoons brown sugar, packed↗2
• cup milk↗2⁄3

Step-by-step instructions

1. 1

   this recipe sounds a little confusing.but read it all the way through before attempting --

2. 2

   in heavy pot, burn 1/2 cup sugar till dark -- put 1/2 cup boiling water in burnt sugar and let boil to a syrup -- this will take about 7 minutes -- cool, but keep warm --

3. 3

   cream sugar and butter, add eggs and beat till creamy --

4. 4

   then add water, salt, vanilla and burnt syrup leaving 2 tbls in the skillet for filling --

5. 5

   add flour and baking powder, beat 2 minutes.

6. 6

   bake in 2 greased and floured cake pans in a 350* oven for 25-30 minutes.

7. 7

   to prepare FILLING:.

8. 8

   put 2 cups sugar in skillet with burnt syrup.add butter the size of an small egg -- milk ( or light cream) and 2 tbls white corn syrup.

9. 9

   boil till it forms a soft ball in water -- then let mixture cool and beat again --

10. 10

    spread on cake.if icing gets too thick to spread -- add a little cream or milk --

11. 11

    take a little while to prepare but it is well worth it -- in my opinion.

12. 12

    I use 2-9" round cake pans -- .