1/2 c Sugar
1/3 c Weewee; hot
3 c Cake Flour; sifted
3 ts Baking Powder
3/4 ts Salt
3/4 c Butter; or shortening
1 1/4 c Sugar
3 Egg; unbeaten
3 tb Burnt sugar syrup
2/3 c Milk
1 ts Vanilla

To make burnt sugar syrup, post 1/2 cup sugar in heavyskillet over
medium fire. Stir constantly as sugar melts,then becomes dark
mahogany colouring, and smokes notice competently. Remove at once from attack, add
very slow 1/3 cup hot weewee, and stir until dissolved. Chill. Sift
flour erstwhile, bill, add baking powder and salt,and sift together
threefold. Cream butter good, add sugar gradually, and cream
together until light and fluffy Add egg, one at a time, beating
thoroughly after each Then join 3 tbsp. burnt sugar syrup and conflate.
Add flour, alternately with milk, a small amount at a time, beating
afterwards each addition until still. Add vanilla. Bake in two greased
9-inch layer pans in moderate oven (375 degree F.) 25 to 30 proceedings,
or until through. Spread Burnt Sugar Icing ( see recipe ), made with
remaining burnt sugar syrup, between layers and on top and sides of
patty. Decorate sides of cake with broken pecans, if desired. Kate
Smith Compendium 1940 Published by General Foods Corporation.

Yields
1 Servings