1/2 c. sugar
1/2 c. boiling water
2/3 c. butter
1 c. sugar
1 tsp. vanilla
2 eggs, separated
3 c. sifted cake flour
3 tsp. double-acting baking powder
1 tsp. salt
1 c. milk
Pecan halves

Have all ingredients at room temperature. Heat 1/2 cup sugar slowly in small saucepan, stirring constantly. When sugar is melted and begins to smoke, add boiling water slowly and carefully, stirring constantly. Continue cooking until syrup measure 1/2 cup, stirring until sugar is dissolved. Set aside to cool.

Meanwhile, cream butter well; add vanilla, then egg yolks, one at a time, beating thoroughly after each addition. Stir in cold caramel syrup. Add sifted dry ingredients alternately with milk, beating until smooth. Beat egg whites with rotary beater of electric mixer at high speed until stiff but not dry. Fold into flour mixture.

Pour batter into three round 9-inch cake pans lined with paper, then greased. Bake in 375 degree oven for 20 minutes. Let stand 5 minutes and turn out to cool. Spread with caramel frosting. Garnish with pecan halves.

CARAMEL FROSTING:

2 tbsp. butter
1/3 c. heavy cream
2/3 c. brown sugar, firmly packed
1/8 tsp. salt
Few drops vanilla
About 3 c. sifted confectioners' sugar

Mix butter, cream, brown sugar and salt in saucepan. Bring to boil, stirring constantly. Remove from heat; add vanilla. Then add gradually enough sifted confectioners' sugar to make frosting of spreading consistency.