Instructions:

Burnt Sugar Cake with Burnt Sugar Frosting

Syrup
2/3 cup granulated sugar
2/3 cup boiling water

Cake
1/2 cup butter, softened
1 1/2 cups granulated sugar
1 teaspoon vanilla extract
2 eggs
2 1/2 cups sifted cake flour
3 teaspoons baking powder
1/2 teaspoon salt
3/4 cup cold water
3 tablespoons burnt-sugar syrup

Preheat oven to 375 degrees F.

To make the 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.

To make the cake, in a medium bowl, cream butter and sugar. Add vanilla 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 10 minutes in the pans, then turn onto cake racks and cool completely. Frost with Burnt-Sugar Frosting.

Burnt-Sugar Frosting
2 egg whites, at room temperature
1 1/4 cups brown sugar
3 to 4 tablespoons burnt sugar syrup
1/4 cup cold water
Pinch of salt
1 teaspoon vanilla extract

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 and beat until frosting reaches spreading consistency, about 2 minutes. Frost cooled Burnt-Sugar Cake.

Enough for a 9-inch two layer cake.