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Cake Burnt Sugar Candy Bar Cake

posted by marlaoh 06-26-103 7:21 AM

Burnt Sugar Candy Bar Cake

Cooking the sugar until it's caramelized ("burnt") gives the cake a rich flavor. For the decorative topping, use the candy bar or several kinds of the candy bars that you love most.
Source: Better Homes and Gardens

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


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.

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.

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.

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 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.

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.

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.

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.

Spread remaining frosting on top and sides of cake. Garnish with the coarsely chopped candy bar pieces, if desired. Makes 16 servings.

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