2 eggs
1 cup cold water
1 1/2 cup sugar
2 cups flour
3 teaspoons carmel
1 teaspoon vanilla
1/2 cup flour
2 teaspoon baking powder
2 egg whites
1/2 cup butter
pinch salt


Directions
For syrup:
Heat sugar over medium heat. Lower heat 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 1/2 cup boiling water. Remove from heat; cool. Save 1/2 syrup for cake frosting. Preheat oven to 375.

For cake:
Cream butter and sugar together until light, about 3 minutes. Gradually beat in 1/2 burnt sugar syrup. Add carmel, vanilla, then egg yolks one at a time, beating after each addition. Sift together flour, baking powder and salt. Add flour mixture alternately with remaining water, 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.

Burnt sugar frosting:
Heat the syrup saved earlier and gently fold in powdered sugar until creamy. Whip & spread on cake. (Butter cream or carmel store-bought icing is just as good!)

Makes 12 servings.