3 c. water
2 1/2 c. sugar
Juice of 1/2 lemon
1/2 lb. sweet butter
1 c. sugar
6 eggs, well beaten
1 tsp. vanilla
1 c. flour
1 c. Farina or Cream of Wheat
3 tsp. baking powder

Bring water to boil in saucepan. Stir in sugar until dissolved. Simmer, uncovered, about 5 minutes or until slightly thickened. Stir in lemon juice. Remove from heat. Cool at room temperature.

Cream butter in large mixing bowl. Add sugar, cream 5 minutes longer. Beat in eggs and vanilla. Add flour, Farina and baking powder. Beat until smooth. Pour into buttered 9x13x2 inch baking pan. Bake in 375 degree oven, about 30 minutes or until golden brown. Remove from oven.

Immediately cut into squares or diamond shapes, using sharp knife. Pour cooled syrup over hot cake. Set 1 hour before serving!