2 1/2 c. sifted cake flour
2 1/2 tsp. baking powder
1 tsp. salt
1/2 c. shortening
1 tsp. vanilla
1 1/4 c. sugar
3 eggs
1/4 c. caramel syrup
3/4 c. water

Sift together flour, baking powder, and salt. Cream shortening; beat in sugar gradually. Add vanilla and eggs, one at a time, beating well after each addition.

Blend in syrup. Add dry ingredients alternately with water. Beat smooth after each addition. Bake in two waxpaper lined 9 inch pans. Bake at 350 degrees F. for 30 to 35 minutes.

To make caramel syrup: Heat 2/3 cup sugar in heavy skillet over low flame. Stir constantly until sugar is melted and a golden brown. Remove from heat, slowly add 1/3 cup boiling water. Return to heat and stir until sugar dissolves. Cool. Frost the cake with caramel icing.