3/4 cup granulated sugar
3/4 cup water, hot
3 cup all purpose flour
1 1/2 tsp. baking powder
1/4 tsp. baking soda
1 1/2 cup granulated sugar
2/3 cup butter, softened
2 egg yolks
2 tsp. vanilla
2 egg whites
1 1/2 cup candy bars, finely chopped, assorted
Browned Butter Frosting:
1/2 cup butter, see note
6 oz. cream cheese, softened or 2 pkg.
3 tbsp. butter
6 1/2 cup powdered sugar, sifted, divided
3 tsp. milk
candy bars, Coarsely chopped, assorted such as Hershey’s Mars, Nestle, or other (Optional)
Grease and lightly flour 3 8 x 1 1/2 inch round baking pans or 2 9x2 inch pans.
In a large skillet cook the 3/4 cup sugar over medium high heat until the sugar just begins to melt. Do not stir.
Reduce heat; cook until sugar is golden brown, about 1-3 minutes more, stirring mixture 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 heat resistant glass measuring cup.
Add additional water to equal 1 3/4 cup liquid.
Set aside to cool.
Preheat oven to 350 degrees.
In a large mixing bowl stir together flour, baking powder, and baking soda.
Beat together the 1 1/2 cup sugar, the 2/3 cup butter, egg yolks, and the vanilla with an electric mixer on medium speed for 1 minutes or until mixture is smooth.
Alternately add flour mixture and sugar syrup to egg yolk mixture, berating on low speed after each addition just until combined.
Clean beaters thoroughly. In a medium mixing bowl beat egg whites until stiff peaks form (tips stand straight).
Fold into batter.
Divide batter into baking pans; spread evenly.
Bake for 25-30 minutes or until a wooden toothpick inserted near center comes out clean.
Cool in pans on wire rack for 10 minutes.
Remove cakes from pans; transfer to wire racks; cool completely.
To assemble
Spread 1/2 cup
Browned Butter Frosting over bottoms of 2 of the cake layers.
Sprinkle each frosted layer with half of the finely chopped candy.
Stack these layers on cake plate, frosted sides up.
Place the third (unfrosted) layer on top, rounded side up.
Spread remaining frosting on top and sides of cake.
Garnish with the coarsely chopped candy bar pieces, if desired.
To make frosting:
In a small saucepan heat and stir butter over low heat until melted.
Continue heating until butter turns a nut brown color.
Remove from heat: cool for 5 minutes.
In large mixing bowl beat together cream cheese with butter until combined.
Beat in 2 cup powdered sugar.
Beat in the browned butter and gradually beat in other 4 1/2 sifted powdered sugar and milk until frosting is of spreading consistency.
Note: For frosting, use butter only. Margarine or other spreads will not yield same results and could keep the frosting mixture from setting properly.
Sugar: 90g
:
Calcium: 76mg
Calories: 672kcal
Carbohydrates: 111g
Cholesterol: 38mg
Fat: 24g
Fiber: 1g
Iron: 1mg
Potassium: 83mg
Protein: 5g
Saturated Fat: 8g
Sodium: 333mg
Vitamin A: 891IU
Vitamin C: 1mg
