this cake was fabulous. real full flavor...very rich tasting.no wonder it's been around so long. i followed the recipe exactly, but i did substitute the butter for the shortening and i did not have softasilk cake flour so i substituted (1 cup sifted cake flour=3/4 cup sifted bleached all-purpose flour plus 2 tbs. cornstarch). couldn't stop eating the frosting.
Cake turned out well but was too sweet for my taste although friends thought it was good. Made it in a 9 x 13 tin. Seemed a reasonable size cake to me but recipe says 'Makes a small cake'. As the icing is so sweet, I only used half the quantity.
'Turned out nearly the same as my Great-great Aunt's 'family famous' burnt sugar cake. I live at 8500 feet, and the next time I make it I will alter it slightly for high altitude -as the cake didnt rise and set very well. I will also only make half the amount of burnt sugar syrup for the frosting, as we thought it was a little strong. Other than that, it's definately going into my favorites book!!!