- 1 1/2 cups granulated sugar
- 1/2 cup butter
- 3 egg yolks
- 1 1/2 cups unsifted flour
- 2 tspns baking powder
- 1 tspn salt
- 3/4 cup water
- 1 tspn vanilla extract
- Caramel syrup (see below)
- 3 egg whites, stiffly beaten
In another bowl, sift flour, baking powder, and salt. Add flour mixture and water alternately to the sugar-and-butter mixture. Add the vanilla.
Slow pour the caramel syrup (see below) into the cake batter mixing with a slotted spoon. Fold in the stiffly beaten egg whites and mix gently. Batter should be light and fluffy with crystals of caramel.
Pour the batter into 2 greased and floured layer cake pans, or into a 9-x-13" cake pan, and bake in a preheated 350 degrees oven for 40 minutes for 1 large pan or for 35 minutes for layer pans, until the cake pulls away from the side of the pan.
In a small saucepan, boil 1/2 cup granulated sugar and 1/3 cup water about 7 minutes until it turns dark brown. Remove from heat but keep warm, so it will not crystallize before being poured into the cake batter.
More Betty Groff Farm RecipesFarmer's Dandelion Fritters (1981)
Farmer's Creamed Sweet Bologna Gravy (1981)
(Origin - "Betty Groff's Country Goodness Cookbook" by Betty Groff. Published in 1981. "Deep in the heart of the rolling hills of Pennsylvania lies a restaurant that James Beard has called 'one of the steadfast outposts of true Americana.' Throughout the year, Groff's Farm Restaurant serves the finest in country cooking... all prepared to perfection in the best Mennonite tradition.")