| This recipe is liked by 0 person(s). |
CARAMEL MARSHMALLOW CAKE
Nb persons: 0
Yield:
Preparation time:
Total time:
Source: Kate Smith
| 1/2 cup | sugar |
| 1/3 cup | hot water |
| 3 cups | sifted Swans Down Cake Flour |
| 3 teaspoons | Calumet Baking Powder |
| 3/4 teaspoon | salt |
| 3/4 cup | butter or other shortening |
| 1 1/4 cups | sugar |
| 3 | eggs, unbeaten |
| 3 tablespoons | burnt sugar syrup |
| 2/3 cup | milk |
| 1 teaspoon | vanilla |
To make burnt sugar syrup, place 1/2 cup sugar in heavy skillet over medium flame. Stir constantly as sugar melts, then becomes dark mahogany color, and smokes noticeably. Remove at once from fire, add very slowly 1/3 cup hot water, and stir until dissolved. Cool.
Sift flour once, measure, add baking powder and salt, and sift together three times. Cream butter thoroughly, add sugar gradually, and cream together until light and fluffy. Add eggs, one at a time, beating thoroughly after each. Then add 3 tablespoons burnt sugar syrup and blend. Add flour, alternately with milk, a small amount at a time, beating after each addition until smooth. Add vanilla. Bake in two greased 9-inch layer pans in moderate oven (375° F.) 25 to 30 minutes, or until done. Spread Caramel Frosting ( page 43 ) (see Hasty Caramel Frosting ), made with remaining burnt sugar syrup, between layers and on top and sides of cake. Arrange border of halved marshmallows around top of cake, and around sides of cake, pressing them into frosting. Place 4 additional marshmallow halves in center of cake. Place cake in hot oven (400° F.) 3 to 4 minutes, or until marshmallows are puffed and delicately browned.
Recipe uploaded with Shop'NCook recipe organizer software.
Display the recipe for printing
View the .scx source of the recipe
Download the .scx source of the recipe