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Burnt Sugar Candy Bar Cake
3/4 cup granulated sugar
3/4 cup hot water
3 cups all-purpose flour
1-1/2 teaspoons baking powder
1/4 teaspoon baking soda
1-1/2 cups granulated sugar
2/3 cup butter, softened
2 egg yolks
2 teaspoons vanilla
2 egg whites
1-1/2 cups finely chopped assorted candy bars
1/2 cup butter (no substitute)
2 3-ounce packages cream cheese, softened
3 tablespoons butter
6-1/2 cups sifted powdered sugar
2 to 3 teaspoons milk
Coarsely chopped assorted candy bars, such as Hershey's, Mars,
Nestle, or other (optional)
1 teaspoon vanilla
1. Grease and lightly flour three 8x1-1/2-inch round baking
pans or two 9x2-inch pans. In a large skillet cook the 3/4 cup
sugar over medium-high heat until the sugar just begins to
melt. Do not stir. Reduce heat; cook until sugar is golden
brown, 1 to 3 minutes more, stirring mixture constantly.
2. Carefully stir in hot water (syrup will form lumps). Bring
mixture to boiling; reduce heat. Continue stirring until
mixture is free of lumps. Remove from heat. Pour syrup into a
large glass measuring cup. Add additional water to equal 1-3/4
cups liquid. Set aside to cool.
3. In a large mixing bowl stir together flour, baking powder,
and baking soda. Beat together the 1-1/2 cups sugar, the 2/3
cup butter, egg yolks, and the 2 teaspoons vanilla with an
electric mixer on medium speed for 1 minute or until mixture
is smooth.
4. Alternately add flour mixture and sugar syrup to egg yolk
mixture, beating on low speed after each addition just until
combined. Clean beaters thoroughly. In a medium mixing bowl
beat egg whites until stiff peaks form (tips stand straight).
Fold into batter. Divide batter into baking pans; spread
evenly.
5. Bake in a 350 degree F oven for 25 to 30 minutes or until a
wooden toothpick inserted near center comes out clean. Cool in
pans on wire rack for 10 minutes. Remove cakes from pans;
transfer to wire racks; cool completely.
6. For icing, in a small saucepan heat and stir 1/2 cup butter
over low heat until melted. Continue heating until butter
turns a nut-brown color.
7. Remove from heat; cool for 5 minutes. In a large mixing
bowl beat together cream cheese and the 3 tablespoons butter
until combined. Beat in 2 cups of the sifted powdered sugar.
Beat in the browned butter and 1 teaspoon vanilla. Gradually
beat in 4-1/2 more cups sifted powdered sugar and enough milk
to make frosting of spreading consistency.
8. To assemble, spread 1/2 cup frosting over bottoms of two of
the cake layers. Sprinkle each frosted layer with half of the
finely chopped candy. Stack these layers on cake plate,
frosted sides up. Place the third (unfrosted) layer on top,
rounded side up.
9. Spread remaining frosting on top and sides of cake. Garnish
with the coarsely chopped candy bar pieces, if desired. Makes
16 servings.
***Write a review of this recipe!***
Recipe Submitted by Marla
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♥x
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