** SYRUP **
     3/4  cup           sugar
     3/4  cup           boiling water
                        ** CAKE **
     2/3  cup           butter (1 1/3 sticks)
   1      cup           sugar
   1      teaspoon      vanilla extract
   2                    eggs, -- separated
   3      cups          cake flour
   1      tablespoon    baking powder
     1/2  teaspoon      salt
     3/4  cup           milk
For syrup, in a small heavy skillet or saucepan, heat sugar over medium
heat.  Lower to medium-low as syrup forms; stir frequently breaking up
lumps.  Cook and stir until brown syrup forms and mixture begins to
smoke, about 30 minutes.  Gradually stir in boiling water.  Remove from
heat; cool.  Reserve 1/2 cup for cake frosting.  Preheat oven to 375. 
For cake, cream butte and sugar together in a mixing bowl until light,
about 3 minutes.  Gradually beat in 1/2 cup burnt sugar syrup.  Add
vanilla, then egg yolks one at a time, beating after each addition.  Sift
together flour, baking powder and salt.  Add flour mixture alternately
with milk, beating batter until smooth.  Beat egg whites until stiff,
gently fold by hand into batter.  Pour batter into two 8-inch oiled layer
cake pans, smoothing batter.  Bake for 20 to 25 minutes.  Remove and
cool.  Makes 12 servings.  Frost with Butter Cream Frosting or
Seven-minute burnt sugar frosting. 
Typed by Ethel Snyder <essie49@juno.com>
Date August 31, 1997