Sift together and set aside:

2 1/2 c. flour
2 1/2 tsp. baking powder
1/2 tsp. salt

Cream together:

1/2 c. shortening
1 tsp. vanilla

Add gradually, creaming until fluffy after each addition:

1/2 c. sugar

(Add in thirds beating thoroughly after each addition.)

2 egg yolks, well beaten

Mix together:

1/2 c. water
1/2 c. burnt sugar syrup

(Remainder to be used for Burnt Sugar Frosting.)

Alternately add dry ingredients in fourths. Add liquid ingredients in thirds to creamy mixture. After each addition, beat only until smooth. (Do not overbeat.)

Beat until frothy 2 egg whites. Add gradually (beating well after each addition), 1/4 cup sugar. Beat until rounded peaks are formed. Spread this over batter and fold together. Pour into pan. Bake 350 degrees for 35 to 40 minutes or until cake tests done. When cake is cool frost it with Burnt Sugar Frosting. Sprinkle with pecans. (For square cake double recipe.)

BURNT SUGAR CAKE SYRUP:

2 c. sugar

With back of wooden spoon, gently keep sugar moving toward center of skillet until melted. Heat until golden brown and foam appears. Remove from heat and gradually add a very small amount at a time:

1 1/2 c. boiling water

Cook until bubbles are dime-sized. Set aside - cool completely. May be put in a jar and kept in refrigerator.