Burnt Brown Sugar Cake Sauce

MISSCANADA

"This is a recipe I had at a German friends' house. As the title suggests, it's a sauce poured over dense white cake, like a pound cake or stale old cake, to give it a second life."
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Ingredients

10 m servings 155 cals
Serving size has been adjusted!
Original recipe yields 4 servings

Nutrition

  • Calories:
  • 155 kcal
  • 8%
  • Fat:
  • 5.8 g
  • 9%
  • Carbs:
  • 27g
  • 9%
  • Protein:
  • 0.1 g
  • < 1%
  • Cholesterol:
  • 15 mg
  • 5%
  • Sodium:
  • 50 mg
  • 2%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Melt the butter in a saucepan over medium heat. Slowly stir the brown sugar into the butter, allowing it to melt completely. Bring to a boil and cook until the sugar caramelizes and gives off a burnt smell, about 2 minutes. Remove from heat and pour the hot water into the saucepan; mix until combined. You will have a sauce that is very liquid. Pour over pieces of cake and serve immediately. Best for stale white cake.

Footnotes

  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

Reviews

Read all reviews 3
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I used the proportions of another recipe and this came out pretty good. 1/2 cup butter, 1 cup brown sugar and 1/3 cup hot water. It was not as runny and thickened up a little more as it cooled.

This has a lovely taste, but my only complaint it was extremely thin - like water. It doesn't really have the texture of a "sauce". I ended up adding 3 tablespoons of flour to thicken it up and ...

This is really good. I adjusted the water a little so it was a bit thicker (used maybe 1/2 cup) and served it over strawberry shortcake in place of whipped cream. Very good!

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