1 1/2 cups sugar
1/2 cup shortening
1 tsp. vanilla
2 eggs
2 1/2 cups sifted flour
3 tsp. baking powder
1/2 tsp. salt
3/4 cup cold water
3 tbsp. Burnt-sugar syrup

Gradually add sugar to shortening, creaming thoroughly. Add vanilla, then eggs, one at a time, beating one minute after each. Add sifted dry ingredients to creamed mixture alternately with water, a small amount at a time, beating smooth after each addition. Add 3 Tbsp. Burnt-sugar syrup.

Now beat batter very well, about 4 or 5 minutes.

Bake in 2 paper-lined 9 x 1 1/2 inch round pans in moderate oven (375°F) about 20 minutes or till done. Cool 10 minutes in pans, turn out. Cool thoroughly. Frost with Seven-minute Burnt sugar frosting.

Burnt-Sugar Syrup:

2/3 cup granulated sugar
2/3 cup boiling water

In a heavy skillet, melt granulated sugar over low heat, stirring constantly. When a dark syrup, remove from heat; slowly add boiling water. Heat and stir till thick part dissolves. Boil to reduce syrup to 1/2 cup-enough for both cake and frosting. Cool.