Burnt-Sugar Cake with Caramel Frosting

An old recipe to share with you! I comes from St. Paul's Ladies Aid (Church). One of those loved recipes we take out now and then.

• Ready In: 50 mins
• Yields: 1 Cake

Ingredients

• 1⁄2 cup sugar
• 1⁄2 cup boiling water
• 2⁄3 cup butter
• 1  cup sugar
• 1  teaspoon vanilla
• 2  eggs, separated
• 3  cups  sifted cake flour
• 3  teaspoons double-acting baking powder
• 1  teaspoon salt
• 1  cup milk

• Caramel Frosting

• 2  tablespoons butter
• 1⁄3 cup heavy cream
• 2⁄3 cup brown sugar, firmly packed
• 1⁄8 teaspoon salt
• 1⁄8 teaspoon vanilla
• 3  cups confectioners' sugar, sifted

Directions

1. Heat 1/2 cup sugar slowly in a small saucepan, stirring constantly.
2. When sugar is melted and begins to smoke add boiling water slowly and carefully stirring constantly.
3. Continue cooking until syrup measures 1/2 cup, stirring until sugar is dissolved.
4. Set aside to cool.
5. Meanwhile, cream butter well; add 1 cup sugar gradually, beating until light and fluffy.
6. Add vanilla, then egg yolks one at a time, beating thoroughly after each addition.
7. Stir in cold caramel syrup.
8. Add sifted dry ingredients alternately with milk, beating until smooth.
9. Beat egg whites until stiff but not dry.
10. Fold into flour mixture.
11. Pour batter into three round 9 inch layer pans, 1 inch deep, lined on the bottom with paper, then greased.
12. Bake in moderate oven, 375 degrees, for about 20 minutes.
13. Let stand for 5 minutes, then turn out on racks to cool.
14. Spread Caramel Frosting between layers and on top and sides of cake.
15. Caramel Frosting: Mix butter, cream, brown sugar and salt in saucepan.
16. Bring to a boil, stirring constantly.
17. Remove from heat; add vanilla.
18. Then add gradually enough sifted confectioner's sugar to make frosting of speading consistency.