...and the angels sang...

So I'm very interested in "old-fashioned" recipes lately. A few weeks ago I overheard a fella talking about his grandmas "Burnt Caramel" cake and was instantly intrigued. A little research led me here, where Suzanne creates lovely recipes, including this one (and she loves church ladies, too!):

This, my dears, is sugar in a skillet. Such a simple thing and yet somehow yields a flavor so incredibly indescribably delicious that your taste buds will leap for joy.

It's melting...melting, oh, what a world...

Now the sugar's completely melted and dancing a jig in the skillet with the water. This is the really yummy part.

Flash forward a little and you get this:

and then you get a full belly and an empty plate, but those are things better left unseen.

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Suzanne McMinn's Burnt Sugar Cake
1 1/3 cup sugar
1 1/3 cup hot water
3 c flour
2 tsp baking powder
1/2 tsp salt
3/4 c butter
1 1/2 c sugar
2 egg yolks
2 egg whites, beaten until fluffy (soft peaks)
1/2 c burnt sugar syrup
1 tsp vanilla
1 c water (minus 1 tsp)
3/4 c milk

Melt sugar over medium-low heat. Add hot water and stir. Set aside.

Preheat oven to 350. In a large bowl, combine flour, baking powder and salt. Set aside.

In another bowl, cream sugar and butter. Add egg yolks and stir. Add syrup, vanilla, water and milk and stir. Gently fold in egg whites.

Pour batter into 2 greased 9-inch round cake pans. Bake 25-30 minutes, or until a toothpick inserted near the center comes out clean. Cool in the pan 10 minutes and then turn out onto a cooling rack. Cool completely. Frost with burnt sugar icing:

16 oz powdered sugar
2/3 - 3/4 c burnt sugar syrup (whatever you've got left)
1/4 c butter
1 tsp vanilla

Combine all ingredients and stir until smooth.

Share completed cake at church potluck and watch all those lovely church ladies (and church fellas) instantly transported back to days of their grandmas...