BURNT SUGAR CAKE (CARAMEL CAKE)

3 cups sifted cake flour (sift before measuring)
3/4 teaspoon salt
3 teaspoons baking powder
3/4 cup butter
1 1/2 cups white granulated sugar
3 eggs
1 cup milk
2 tablespoons caramel syrup (recipe follows)
1 teaspoon vanilla
Frosting (recipe follows)

Sift the flour, salt and baking powder together and set aside.

Cream the butter thoroughly in a deep bowl. Add the sugar gradually until mixture is light and fluffy like whipped cream. Add the eggs; beat until light. Add the dry ingredients alternately with milk and syrup, beginning and ending with dry ingredients. Beat thoroughly. Add vanilla.

Bake in 3 lightly floured (9-inch) round cake pans at 375 degrees for 30 minutes.

CARAMEL SYRUP

2 cups white granulated sugar
3 cups hot water

Cook 2 cups white sugar slowly over low heat until it caramelizes and turns golden brown; watch carefully so sugar doesn't burn. Add 3 cups hot water and stir until caramel is dissolved. Boil until thick. After using the 2 tablespoons in the cake, the remainder can be kept in a jar to use for flavoring custard, ice cream, etc.

FROSTING FOR CARAMEL CAKE

1/2 pound butter
2 cups light brown sugar
1/2 cup evaporated milk
1/2 teaspoon vanilla
4 cups 10X powdered sugar

Melt butter in a saucepan. Add brown sugar and evaporated milk. Cook 2 minutes over medium heat, stirring constantly. Remove from heat. Add vanilla and pour over powdered sugar. Beat until smooth. Let cool slightly. Frost cake layers.

Source: Grandma's Farm Country Cookbook by Martha Engstrom