1 1/2 c. sugar
1/2 c. boiling water
2 eggs, separated
1/2 c. butter, softened
1 tsp. vanilla
2 1/4 c. flour
3 tsp. baking powder
1 tsp. salt
1 c. milk

Heat 1/2 cup sugar in heavy 8" skillet, stirring constantly until sugar is melted and golden brown. Remove from heat, stir in boiling water, slowly. Cook over low heat, stirring constantly until lumps of sugar are dissolved. Add enough water to syrup, if necessary to measure 1/2 cup. Cool.

Beat whites in small mixing bowl until foamy. Beat in 1/2 cup sugar, one tablespoon at a time. Continue beating until very stiff and glossy. Reserve meringue.

Beat butter, remaining 1/2 cup sugar, egg yolks and vanilla 30 seconds, on low speed in large mixing bowl, scraping bowl constantly. Beat 5 minutes on high speed. Beat in flour, baking powder and salt with milk. Pour in pans. Bake 20 to 25 minutes or until pick comes out clean. Cool 10 minutes before removing from pan. Frost with caramel frosting. May arrange pecans or walnut halves around top edge of cake if desired. Bake in 2 (9") pans, greased and floured in 375 degree oven.