Recipe

Burnt Sugar Candy Bar Cake Recipe

	Cheric / All my dishes 1 year, 8 months ago Very delicious cake with chopped candy bars in the frosting. The flavor of the cake is interesting and very yummy! Great for a birthday! Prep:25m Cook:30m Servings:16	Cheric
	cake candybars

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Ingredients

3/4 cup granulated sugar

3/4 cup hot water

3 cups all-purpose flour

1 1/2 teaspoon 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 recipe Browned Butter Frosting (follows)

1 1/2 cups finely chopped assorted candy bars (If you use candy bars with caramel in it, you might freeze them before chopping them in food processor.)

Coarsely chopped assorted candy bars, such as Hershey's, Mars, Nestle, or other (optional)

Directions

Grease and lightly flour three 8 x 1 1/2-inch round baking pans or two 9 x 2-inch pans. In a large skillet, cook 3/4 cup granulated sugar over medium-high heat until the sugar just begins to melt (do not stir). Reduce heat; cook until sugar is golden brown, about 1 to 3 minutes more, stirring 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.

Preheat oven to 350. In a large mixing bowl stir together flour, baking powder, and baking soda. In another large mixing bowl beat together the 1 1/2 cups granulated sugar, the 2/3 cup butter, egg yolks, and the vanilla with an electric mixer on medium speed about 1 minute or until the 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 with an electric mixer on high speed until stiff peaks form (tips stand straight). Gently fold egg whites into batter.

Divide batter into prepared pans; spread evenly. Bake for 25 to 30 minutes or until a wooden toothpick inserted near the center comes out clean. Cool in pans on wire rack for 10 minutes. Remove cakes from pans. Transfer cakes to wire racks; cool completely. Prepare Browned Butter Frosting.

To assemble, spread 1/2 cup Browned Butter Frosting over bottoms of two of the cake layers. Sprinkle each frosted layer with half of the finely chopped candy. Stack these layers on a cake plate, frosted sides up. Place the third (unfrosted) layer on top, rounded side up.

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

Browned Butter Frosting

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 two 3-ounce packages of softened cream cheese with 3 tablespoons butter until combined. Beat in about 2 cups sifted powdered sugar. Beat in the browned butter and 1 teaspoon vanilla. Gradually beat in an additional 4 1/2 cups sifted powdered sugar and 2 to 3 teaspoons milk until the frosting is of spreading consistency.

*NOTE: Use butter only. Margarine or other spreads will not yield the same results and could keep the frosting mixture from setting properly.

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