Estimated Nutrition (whole recipe, rough)
Counts 5 of 6 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Vanilla | 1 tsp extract (4ml) | 12 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- one-half cup of sugar to a good brown
- quarter cup of hot water carefully
- one-half cup of butter
- half cups of sugar
- one cup of cold water
- one-half cups of flour sifted
- one teaspoon of vanilla
- one-half cups of sugar
- four eggs
- two
- two teaspoons of baking powder
- three teaspoons of burnt sugar
- three layers
- one-half cup of water until a drop in cold water is quite firm
- two eggs
Directions
BURNT SUGAR CAKE— Burn one-half cup of sugar to a good brown, add quarter cup of hot water carefully and boil a few minutes. Use this syrup as flavoring.
CAKE PART — Cream one-half cup of butter with one and one- half cups of sugar, add four eggs, reserving whites of two for frosting, beat thoroughly, add one cup of cold water, two and one-half cups of flour sifted with two teaspoons of baking powder, one teaspoon of vanilla and three teaspoons of burnt sugar, mix well and bake in three layers.
FROSTING — Boil one and one-half cups of sugar with one-half cup of water until a drop in cold water is quite firm, pour over beaten whites of the two eggs, beating constantly, add one teaspoon of vanilla, three of burnt sugar and beat until thick enough to spread between layers and on top.