Frosted Burnt Sugar Cake Recipe


Difficulty LevelEasyHealth IndexJust Enjoy
DishMain Ingredient


 Sifted cake flour2 1⁄2 Cup (40 tbs)
 Unsweetened cocoa1⁄2 Cup (8 tbs)
 Baking soda1 1⁄2 Teaspoon
 Salt1⁄2 Teaspoon
 Vinegar1 Tablespoon
 Milk15 Tablespoon
 Vegetable shortening1 Cup (16 tbs)
 Sugar1 1⁄2 Cup (24 tbs)
 Hot water1⁄2 Cup (8 tbs)
 Vanilla1 Teaspoon
 Burnt sugar1 Cup (16 tbs)

Nutrition Facts

Serving size

Calories 1303 Calories from Fat 527

% Daily Value*

Total Fat 62 g95.7%

Saturated Fat 14.8 g73.8%

Trans Fat 6.7 g

Cholesterol 111.7 mg

Sodium 935 mg39%

Total Carbohydrates 179 g59.7%

Dietary Fiber 13.5 g54.1%

Sugars 78.5 g

Protein 18 g35.6%

Vitamin A 4.2% Vitamin C 0.17%

Calcium 10.8% Iron 35%

*Based on a 2000 Calorie diet


1. Grease three 8x1 1/2-inch round layer-cake pans. Dust with flour; tap out excess.
2. Sift flour, cocoa, baking soda and salt onto wax paper. Measure vinegar into a 1-cup measure. Fill cup to 1-cup mark with milk. Let stand 5 minutes to sour.
3. Beat shortening, sugar and eggs in a large bowl with electric mixer at high speed, 3 minutes. (Finish mixing cake by hand.)
4. Stir in dry ingredients alternately with soured milk, beating after each addition, until batter is smooth. Stir in hot water and vanilla; pour batter into prepared cake pans.
5. Bake in moderate oven (350°) 40 minutes, or until centers spring back when lightly pressed with fingertip.
6. Cool layers in pans on wire racks 10 minutes; loosen around edges with a knife; turn out onto wire racks; cool completely.
7. Put layers together with burnt sugar frosting; frost side and top with remaining frosting; drizzle with reserved syrup.