Antiquated Southern Burned Caramel Cake is a natively constructed yellow cake with a cooked caramel icing made on the burner. Creator Lee St. John is sharing this post and unique formula passed on from her mom. The Story Behind This Burned Caramel Cake
My mom and my long-term nearby neighbor’s mom had a similar MO (Method of Operation) one late spring morning during the 1950s. Possibly it was on the grounds that these two ladies wound up living nearby to one another for fifty-something years. They were in a state of harmony today both making Burned Caramel Cakes. I miss my mom.
See underneath for a more itemized formula with notes from Lise (Mom Loves Baking) who tried this Old Fashioned Southern Burned Caramel Cake in her kitchen.
To Make this Recipe You’Il Need the following ingredients:
INGREDIENTS
For the cake
1 cup vegetable shortening
2 cups sugar
4 large eggs, room temperature
3 cups all purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
1 cup whole milk, room temperature
2 teaspoons vanilla extract
For the frosting
4 1/2 cups sugar, divided
1/2 cup boiling water
2 sticks margarine (1 cup)
1 cup whole milk
1 teaspoon vanilla extract
INSTRUCTIONS
For the cake
Cream shortening and sugar. Add eggs one at a time beating well after each.
Sift flour and baking powder and salt together three times. Add alternately with milk to creamed mixture.
Bake in greased and floured pans at 350 about 30 – 35 minutes. Cool before frosting.
For the frosting
Burn ½ cup sugar in iron skillet. Add ½ cup boiling water to make syrup.
Add 4 cups sugar, 2 sticks margarine, and 1 cup milk.
Cook until soft ball stage. Remove from heat. Add 1 tsp. vanilla.
Set pan in cold water and beat until thick enough to spread.
Don’t forget to share the spatula, beaters, or bowl with batter or icing you set aside for the little ones.
ENJOY.
