1 1/2 c. sugar
1/2 c. shortening
1 tsp. vanilla
2 eggs
2 1/2 c. cake flour, sifted
3 tsp. baking powder
1/2 tsp. salt
3/4 c. cold water

BURNT SUGAR SYRUP:

2/3 c. granulated sugar
2/3 c. boiling water

In a heavy skillet, melt 2/3 cup granulated sugar over low heat, stirring constantly. When a dark brown, remove from heat. Slowly add 2/3 cup boiling water. Heat and stir until thick part dissolves. Boil to reduce syrup to 1/2 cup enough for both cake and frosting.

Gradually add sugar to shortening, creaming thoroughly. Add vanilla, then eggs, one at a time, beating 1 minute after each. Add sifted dry ingredients to creamed mixture alternately with water, a small amount at a time, beating smooth after each addition. Add 3 tablespoons burnt sugar syrup. Now beat batter very well about 4 or 5 minutes. Bake in 2 paper-lined 9 x 1 1/2 inch round pans at 375 degrees about 20 minutes. Cool 10 minutes. Turn out. Cool thoroughly. Frost with seven minute burnt sugar frosting.

FROSTING:

2 egg whites, unbeaten
1 1/4 c. sugar
1/4 c. water
3 to 4 tbsp. burnt sugar syrup
Dash of salt
1 tsp. vanilla

Place all ingredients except vanilla in top of double boiler (not over heat). Beat 1 minute with electric or rotary beater to blend. Place over boiling water and cook, beating constantly until frosting forms stiff peaks, about 7 minutes. Don't over cook. Remove from boiling water; add vanilla; beat until of spreading consistency, about 2 minutes. Frost tops and sides of two 8 or 9 inch layers.