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- Patty Johnson
Serves/Makes:2 8-inch layers
- 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
- 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
- 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.
- 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.
- I hope this is close to the one you remember your Grandmother made.
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