Put 1/2 cup sugar in heavy skillet over low heat, warming until sugar melts and begins to bubble and is brown. Remove from heat and pour 1/2 cup boiling water in skillet to make caramel colored syrup. Put in covered jar and store in refrigerator.

CAKE:

1/2 c. butter
1 1/2 c. sugar
2 egg yolks, beaten
1 c. water
2 tsp. brunt sugar syrup
1 tsp. vanilla
2 1/2 c. flour
2 tsp. baking powder
2 egg whites, beaten to soft peaks form

Cream butter and sugar; add egg yolks, water, burnt sugar and vanilla. Beat until blended and light. Stir in 2 cups flour. Add rest of flour with baking powder, beat several more strokes. Gently fold in egg whites. Spoon batter into 2 greased and floured 9 inch pans and bake at 350 degrees for 30 to 35 minutes. Ice with following icing.

CARAMEL MARSHMALLOW FROSTING:

2 egg whites
3/4 c. corn syrup (white)
2 tsp. burnt sugar syrup
1 tsp. vanilla

Beat egg whites until stiff but not dry. In small pan heat corn syrup to boiling. Slowly pour hot syrup over beaten egg whites, beating constantly. Continue beating until fluffy and soft peaks form. Add burnt sugar syrup and vanilla, beating to blend.