Syrup: In a heavy skillet, heat sugar over low heat, stirring
constantly, until it melts and becomes dark brown.
Slowly add boiling water.
Stir until dissolved and boil to reduce to 3/4 cup.
Cake: In a medium bowl, cream butter and sugar.
Add vanilla extract and eggs and beat well.
In a separate bowl, mix together flour, baking powder and salt.
Add dry ingredients to the egg mixture, alternately with the
water, beating until smooth.
Add 3 tablespoons of the burnt-sugar syrup and
beat for 5 minutes at medium speed.
Pour into two 9-inch greased and wax paper-lined pans and bake for 20 minutes,
or until a wooden pick inserted in the center comes out clean.
Cool for 10 minutes in the pans, then turn onto cake racks and cool completely.
Frost with Burnt-Sugar Frosting.
Burnt-Sugar Frosting: Combine egg whites, brown sugar, water, sugar syrup
and salt and beat one minute to blend. Pour into the top of a double boiler
and cook, beating constantly, until frosting forms stiff peaks, about 7 minutes.
Don't over-cook. Remove the top of the double boiler to cool the surface.
Add vanilla extract and beat until frosting reaches spreading consistency,
about 2 minutes.
Frost cooled Burnt-Sugar Cake.
Enough frosting for a 9-inch two layer cake.
Posted by Cookin'Mom at Recipe Goldmine 11/1/2001 10:20 pm.