Burnt Sugar Angel Cake

In a saucepan, cook and stir granulated sugar until melted and golden brown. Stir in water; boil 5 to 10 minutes or until mixture is syrupy and reduced to about 1/3 cup. Remove from heat and let stand to cool.

Prepare cake mix according to package directions, substituting 1/4 cup of the syrup mixture for 1/4 cup of water called for on the package. Reserve remaining syrup mixture.

Stir toasted pecans into the batter; pour into a 10-inch tube cake pan. Bake at 375° for 30 to 40 minutes. Cool; remove from pan and top with the icing. Make icing Combine the sifted confectioners' sugar with butter and milk and remaining syrup mixture. Add a little more milk or confectioners' to achieve desired consistency.

*To toast pecans, spread out in a single layer on a baking sheet. Toast in a 350° oven, stirring occasionally, for 10 to 15 minutes. Or, toast in an ungreased skillet over medium heat, stirring, until golden brown and aromatic.

More Angel Food Cake Recipes and Related Cakes
Daffodil Cake
Golden Sponge Cake
Pineapple Angel Cake
Chocolate Angel Cake
Peppermint Angel Food Cake
Angel Food Cake I
Angel Food Cake II
Sponge Cake, Lemon or Orange
Lemon Chiffon Cake
Sponge Cake Roll
Tropical Chiffon Cake
Ambrosia Angel Cake
Sponge Cake with Fruited Topping
Brown Sugar Angel Food Cake
Angel Dessert
Easy Chocolate Filled Angel Food Cake
Tropical Chiffon Cake
Lady Baltimore Cake


Angel Food Cakes
Cake Recipes
Frosting Recipes
Cake Mix Recipes
Pound Cakes
Sponge Cakes

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