Serves: 5
Total Calories: 1,701
Grease and flour 2 round baking pans. In a large skillet, cook 3/4 cup sugar over medium-high heat until sugar just begins to melt. Reduce heat; cook until sugar is golden brown, about 1–3 minutes more, stirring mixture constantly. Carefully stir in hot water (syrup will form lumps). Bring to a boil; reduce heat. Continue stirring until mixture is free of lumps. Remove from heat. Pour syrup into a large measuring cup. Add additional water to equal 1 3/4 cups liquid. Set aside to cool.
Preheat oven to 350°. In a large mixing bowl, stir together flour, baking powder, and baking soda. In a separate bowl, beat together the 1 1/2 cups sugar, butter, egg yolks, and vanilla with an electric mixer on medium speed for 1 minute, until smooth. Alternately add flour mixture and sugar syrup to egg 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. Fold into batter; divide batter into baking pans; spread evenly. Bake for 25 minutes or until toothpick inserted in center comes out clean. Cool in pan; transfer to wire racks; cool completely. Prepare Brown Butter Icing.
Brown Butter 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 with 3 tablespoons butter until combined. Beat in about 2 cups sifted powdered sugar. Beat in the browned butter and vanilla. Gradually beat in remaining powdered sugar and milk until frosting is of spreading consistency.
Spread 1/2 cup frosting over bottom cake layer. Sprinkle layer with 1/2 the chopped candy. Put on top layer, rounded side up, and frost sides and then top. Garnish with the rest of the coarsely chopped candy bar pieces, if desired.
This Burnt Sugar Candy Bar Cake recipe is from the Best of the Best from the Plains Cookbook Cookbook. Download this Cookbook today.
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