How to make it

  • Make Burnt Sugar Syrup: in a large sauce pan over medium heat, melt sugar, stirring constantly until it is a deep golden syrup. Remove from heat and add boiling water. Return to heat, and stir constantly until all is completely dissolved. continue to cook until the syrup is down to 1/2 cup. Remove from heat and cool.
  • CAKE: Cream together butter and sugar until light and fluffy. Beat in vanilla, then eggs, one at a time. Sift together dry ingredients; add to creamed mixture alternately with cold water. Add 1/4 cup of cooled burnt sugar mixture and beat for four minutes. Stir in chopped peanuts. Pour into two greased 9 inch layer pans. Bake at 375 degrees for 25 minutes until done. Cool for 5-10 minutes and turn out on racks to cool.
  • FROSTING: combine egg whites, sugar, water and remaining 1/2 cup of burnt sugar syrup in the top part of a double boiler. Beat with electric mixer 7 minutes over boiling hot water (not touching) until the frosting forms stiff peaks. Spread peanut butter and your jelly of choice between the cooled cake layers. Frost sides and top of cake with the burnt sugar frosting. Sprinkle the top edge of the cake with chopped peanuts.

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