Burnt Sugar Cake

Recipe submitted by Mrs. John Martin, Hutchinson, Kan.: Katie Rutt, New Holland, Pa.

1 3/4 cups sugar

1/2 cup boiling water

3/4 cup shortening

3 eggs separated

2 3/4 cups cake flour

1/2 tsp salt

2 1/2 tsp baking powder

1 cup milk

1 tsp vanilla

Melt 1/2 cup sugar in heavy pan. Add boiling water and stir well. Set aside to cool.

Cream shortening and add remaining sugar gradually (1 1/4 cups). Add beaten egg yolks and mix thoroughly.

Sift flour; measure and sift again with salt and baking powder. Add sifted ingredients alternately with milk. Beat thoroughly after each addition.

Add vanilla and burnt sugar mixture. Blend well.

Fold in stiffly beaten egg whites. Pour into greased layer pans. Bake at 350 degrees for 25 to 30 minutes.

Makes 2 (9 inch) layers.

Caramel Frosting

Recipe submitted by Mrs. Tom Miller, Walnut Creek, Ohio; Mrs. Ida M. Gable, York, Pa.

3 cups brown sugar

1 cup top milk or thin cream

2 Tbsp butter

1 tsp vanilla

Mix ingredients together in a saucepan. Stir until sugar is dissolved. Cook syrup until it forms a soft ball when dropped in cold water (238 degrees).

Cool until you can hold your hand on the bottom of the pan.

Beat until creamy and spread on cake.

Sprinkle with chopped nuts.