* Exported from MasterCook * Burnt Sugar Candy Bar Cake Recipe By :Better Homes and Gardens
Serving Size : 16 Preparation Time :0:00
Categories : Amount Measure Ingredient -- Preparation Method
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3/4 cup granulated sugar
3/4 cup hot water
3 cups all-purpose flour
1 1/2 teaspoon baking powder
1/4 teaspoon baking soda
1 1/2 cups granulated sugar
2/3 cup butter, softened
2 egg yolks
2 teaspoon vanilla
2 egg whites
1 1/2 cups finely chopped assorted candy bars
Browned Butter Frosting:
1/2 cup butter *
6 ounces cream cheese, softened
3 tablespoons butter *
2 cups powdered sugar, sifted
1/2 teaspoon vanilla
4 1/2 cups powdered sugar, sifted
2 teaspoons milk -- (2 to 3)
Garnish:
Coarsely chopped assorted candy bars,
such as Hershey’s,
Mars, Nestlé, or other (optional)Grease and lightly flour three 8 x 1 1/2-inch round baking pans or two
9 x 2-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, about 1 to 3 minutes more, stirring mixture
constantly. 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. Preheat oven to 350F. 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 vanilla with an electric mixer on medium speed
for 1 minute or until mixture is smooth. 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. Bake 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. Prepare Browned Butter
Frosting (below). To assemble, spread 1/2 cup Browned Butter Frosting (see below) 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. Spread remaining
frosting on top and sides of cake. Garnish with the coarsely chopped candy
bar pieces, if desired. Browned Butter Frosting: 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. Remove from heat; cool for 5 minutes. In a large mixing bowl beat together
softened cream cheese with 3 tablespoons butter until combined. Beat in
about 2 cups sifted powdered sugar. Beat in the browned butter and vanilla.
Gradually beat in 4 1/2 more cups sifted powdered sugar and 2 to 3
teaspoons milk until frosting is of spreading consistency. *Note: Use butter only. Margarine or other spreads will not yield same
results and could keep the frosting mixture from setting properly. - - - - - - - - - - - - - - - - - - - Per serving: 206 Calories (kcal); 1g Total Fat; (3% calories from fat);
3g Protein; 46g Carbohydrate; 27mg Cholesterol; 75mg Sodium Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat;
2 Other Carbohydrates NOTES : Formatted in MasterCook
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