Source:

Patty Johnson

Serves/Makes:2 8-inch layers

Ingredients

• Cake:
• 2 cups (475 ml) Sugar
• 1/2 cup (125 ml) boiling water
• 3 eggs, separated
• 2-1/3 cups (550 ml) sifted all purpose flour
• 2 tsp (10 ml). baking powder
• 1/2 tsp (2 ml). salt
• 1/2 cup (125 ml) butter or margarine
• 1 cup (225 ml) water
• Frosting:
• 1/4 cup (60 ml) Butter
• 1/4 tsp (1 ml). vanilla extract
• 1 lb (.5 kg). sifted confectioners sugar
• 1/3 cup (80 ml) cream
• 2 tbsp (30 ml). Burnt Sugar Syrup

Preparation

• Cake:
• Grease and flour bottoms of 2 8 inch layer pans.
• Melt 1/2 cup (125 ml) sugar in heavy skillet over low heat until dark golden brown.
• Remove from heat.
• Gradually add boiling water, a few drops at a time at first, stirring constantly.
• Reheat until caramel dissolves.
• Reserve 2 tbsp (30 ml) burnt sugar syrup for frosting.
• Beat 3 egg whites until soft peaks form.
• Sift flour with baking powder and salt.
• Cream butter in large mixing bowl.
• Gradually add 1-1/2 cups (350 ml) sugar; cream at high speed of mixer until light and fluffy.
• At medium speed blend in 3 egg yolks; beat well.
• At low speed add sifted dry ingredients alternately with water, beginning and ending with dry ingredients.
• Blend well after each addition.
• Blend in burnt sugar syrup.
• Fold in egg whites.
• Pour batter into pans.
• Bake at 350 degrees (175 C.) for 30 to 35 minutes, until cake springs back when lightly touched in center.
• When cool, frost with Burnt Sugar Butter Frosting.
• Sprinkle with finely chopped salted peanuts, if desired.
• Frosting:
• Cream butter in mixing bowl.
• Add vanilla extract, salt, sugar, cream and burnt sugar syrup.
• Beat until smooth and of spreading consistency.
• If necessary, thin with addtional cream.

Comments

I hope this is close to the one you remember your Grandmother made.