BURNT SUGAR CAKE
By Becky Melendez

Burnt Sugar Syrup

¾  cups sugar
¾ cup boiling water

Burnt Sugar Cake

3 cups flour
2 t baking powder
½ t salt
¾ cup soft butter
1 ¼ cups sugar
3 eggs at room temperature
½ cup burnt sugar syrup
Water
1 t vanilla
Burnt Sugar Frosting

¼ cup unsalted butter
1 pound powdered sugar
¼ t salt
¼ cup burnt sugar syrup
1 t vanilla

Burnt Sugar Syrup: Melt sugar in a skillet over low heat, stirring occasionally, until it turns into an amber-colored liquid. Turn off heat, and very carefully add boiling water. Mixture will spatter at first. Return the caramel to low heat and simmer, stirring frequently, until the sugar and water are thoroughly mixed and smooth. Set aside to cool to room temperature.

Burnt Sugar Cake: Adjust rack to lower third of oven; preheat oven to 350°. Grease and flour two 9-inch layer cake pans or a 9 x 13 pan. Sift together flour, baking powder and salt; set aside. Cream butter until smooth. Add 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 the vanilla.

Add the dry ingredients to the butter mixture alternately with the burnt sugar syrup mixture, beginning and ending with dry ingredients, until well blended and smooth. Put batter in pan(s). Bake about 25 minutes (round pans) or 45 minutes (rectangular pan) , or until the surface springs back slightly when lightly touched in the center, and the cakes contract from the pans. Cool round pans 10 minutes before taking out cake. Cool completely before frosting. Fill and frost with Burnt Sugar Frosting. Decorate with whole pecan halves.

Burnt Sugar Frosting: Cream 1/4 cup unsalted butter until light and fluffy. Gradually beat in 1 pound powdered sugar, with 1/4 teaspoon salt, 1/4 cup Burnt Sugar Syrup and 1 teaspoon vanilla until creamy smooth and spreadable. If mixture is stiff, add water, a teaspoon at a time