1/2 c. shortening (creamery butter or real butter)
1 1/2 c. sugar
2 egg yolks
1 tsp. vanilla
2 1/2 c. flour
1/4 tsp. salt
2 1/2 tsp. baking powder
1 c. milk
3 tbsp. burnt sugar
2 stiff beaten egg whites

Cream shortening and sugar. Add egg yolks and vanilla. Beat until fluffy. Add dry ingredients with milk. Beat well. Add burnt sugar and fold in egg whites. Bake at 350 degrees for about 30 minutes.

To make burnt sugar, take 1/2 cup sugar and 1/2 cup boiling water in skillet until brown. Brown sugar and put in water. Cook until syrups.

ICING FOR BURNT SUGAR CAKE:

2 c. brown sugar, packed down
1/2 c. milk
1/2 c. butter (I use Blue Bonnet, but it is not required)
1/2 tsp. salt

Mix well and bring to a full rolling boil through, stirring constantly, then boil exactly 1 minute. Beat until lukewarm. Add vanilla. Continue beating until icing begins to loose its color, and the right thickness to spread.