Burnt Sugar Caramel Cake
For the cake:
Shortening and flour for the pans
1 (18 1/4 oz.) box yellow cake mix without pudding in the mix
4 eggs
1 (3 1/4 oz.) package instant vanilla pudding
1 C. buttermilk
1/2 C. vegetable oil
1/2 t. baking soda
For the icing:
3 1/2 C. granulated sugar, divided
1 T. all-purpose flour
1 T. light corn syrup
1 C. milk
3/4 C. butter
1 T. vanilla extract
For the cake:
Preheat oven to 300�F.
Grease and flour two 8 1/2-inch cake pans. Set aside.
In a medium bowl, combine cake mix, eggs, vanilla pudding mix, buttermilk, oil
and baking soda. Mix with electric mixer until smooth.
Pour into prepared pans. Bake cake for 30 - 40 minutes or until toothpick
inserted in center comes out clean.
Cool in pan 10 minutes. Run knife around sides to loosen and turn out onto
aluminum foil to finish cooling.
For the icing:
Use a small cast-iron skillet about 6 1/2 inches across. Add 1/2 cup sugar but
do not turn on the heat.
In a large pot, without turning on the heat, add remaining sugar and flour. Mix
well. Add syrup and milk and mix well. Turn on heat under large pot. Cook on
high, stirring constantly, until it boils for about 2 minutes. Remove from heat.
Turn on medium-high heat under small skillet. Constantly stir the sugar until
you see it begin to melt and turn brown. It will get lumpy but stir until it is
a deep caramel-brown.
Hold the skillet over the big boiler. Remove about 1/2 cup of the mixture from
the big pot and add to skillet, mixing well. Now pour the skillet mixture into
the big pot and replace pot on heat. Stir constantly for 3 to 4 minutes. Mixture
is ready when syrup dropped into cold water forms a soft ball.
Remove pot from heat. Add butte in pieces. Stir to mix well. Partially cover pot
and let stand until ready to stack cake layers.
When ready to ice cake:
Add vanilla extract to icing. Using electric mixer, beat 7 1/2 minutes until it
goes from a shiny to dull glaze. Frost cake.
Note: Icing spreads easier when warm, but stays on the cake better after it has
cooled to room temperature.
Makes 10 servings
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