2 1/4 c. sifted flour
2 1/2 tsp. baking powder
Pinch salt
1/2 c. butter
1 1/2 c. sugar
3 eggs, separated
4 tbsp. caramel syrup
1 c. milk frosting

Sift together flour, baking powder and salt. Work butter until soft, then add 3/4 cup sugar, a little at a time, and continue working the mixture until smooth. In a separate bowl, beat yolks thoroughly, then beat in remaining 3/4 cup sugar until creamy.

Stir yolk mixture into creamed butter along with the 4 tablespoons of caramel syrup. Mix in flour, alternating with milk and beginning and ending with flour. Last of all, fold in egg whites that have been beaten until they stand in stiff peaks. Divide batter into 2 well greased and floured 8 inch cake pans. Bake at 375 degrees for 20 to 25 minutes or until cake shrinks from sides of pan. Remove from pans and cool on cake rack.

CARAMEL SYRUP
1/2 c. sugar
1/2 c. boiling water

Pour sugar into heavy skillet. Place over moderate heat until sugar has melted and turned a rich caramel brown. Add boiling water (there will be a lot of sputtering so stand back) and cook a minute or two longer until syrup is slightly thickened. Set aside and cool.

FROSTING:

1 1/2 c. sugar
4 tbsp. water
2 tbsp. caramel syrup
1/2 tsp. cream of tartar
2 egg whites
1/2 tsp. almond extract

Put all ingredients but almond extract in top of double boiler and mix well. Place over rapidly boiling water and cook, beating constantly with a rotary or electric beater for exactly 7 minutes. Remove from heat. Add extract and beat until frosting is thick enough to spread. When cake is cold, spread frosting between layers, around sides and over top.