1 3/4 c. sugar
1/3 c. hot water
3 c. sifted flour
3 tsp. baking powder
1/2 tsp. salt
3/4 c. butter
3 eggs, unbeaten
1 tsp. vanilla
2/3 c. milk

Prepare burnt sugar syrup. Place 1/2 cup of the sugar in a heavy skillet. Be sure to stir constantly as sugar melts. When it becomes dark brown, remove from heat. Add hot water very slowly and stir until dissolved. Cool.

Sift flour, baking powder and salt together 3 times. Cream shortening; add remaining 1 1/4 cups sugar gradually and cream until light and fluffy. Add eggs, one at a time, beating thoroughly after each. Add the vanilla and 3 tablespoons syrup and blend well.

Add dry ingredients and milk alternately. Begin and end with dry ingredients. Beat until smooth. Pour into pans lined with waxed paper and bake in moderate oven at 350 degrees for 25-30 minutes. Makes two (9 inch) layers.

ICING:

1 box brown sugar
1/3 c. sugar
1/4 lb. butter
1/8 lb. butter

Mix and boil about 5 minutes. Remove from heat and add 1/2 heaping teaspoon vanilla flavoring. Beat until creamy and spread on cake, between layers, top and sides.