1 3/4 c. sugar, divided
1/2 c. boiling water
1/2 c. butter
1/4 c. shortening
3 eggs
3 c. sifted cake flour
3 1/2 tsp. baking powder
1 tsp. salt
1 c. milk
1 tsp. vanilla
3 tbsp. cooled burnt sugar syrup

Measure 1/2 cup sugar into heavy skillet, stir over low heat until melted and caramel colored. Remove from heat, slowly stir in boiling water, return to heat, stirring until blended. Cool. Cream butter, shortening and remaining sugar until light and fluffy. Add eggs, one at a time, beating after each addition. Stir in burnt sugar syrup except 1 teaspoon for frosting.

Sift dry ingredients, add alternately with milk and vanilla. Beat well after each addition. Spoon into two 9 inch greased and floured pans. Bake at 350 degrees for 20-30 minutes. Cool. Frost with caramel frosting.

CARAMEL FROSTING:

1 1/2 c. sugar
3 tbsp. butter
6 tbsp. light cream
1 tsp. burnt sugar syrup

Cook, stirring until it boils, remove from heat. Pour in 2 1/2 cups powdered sugar and 1 teaspoon vanilla. Beat until creamy.