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Burnt Sugar Syrup:
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Heat 1 cup sugar in a large skillet over low heat.
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until melted and amber colored;.
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remove from heat.
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Carefully stir in 1 cup boiling water until sugar is disolved; cool.
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Pepare burnt sugar syrup, cool.
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Measure 1/2 for cake.
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Reserve 3 tablespoons or more for frosting.
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Sift flour, salt and baking powder onto wax paper.
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Grease two 9 by 1 1/2 inch layer cake pans.
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line with wax paper.
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grease wax paper.
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Preheat oven to moderate (350 degrees).
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Beat butter with one cup of the sugar, egg yolks and vanilla in a large bowl.
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Beat until fluffy.
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Beat in the 1/2 cup burnt sugar syrup.
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Stir in flour mixture alternately with the milk.
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beating after each addition.
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until batter is smooth.
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Beat egg whites in a medium size bowl.
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until foamy.
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Beat in the remaining 1/4 cup of sugar slowly.
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until meringne forms soft peaks.
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Fold meringne into batter until no streaks of white remain.
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Pour into prepared pans.
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Bake in preheated moderate (350 degree) oven.
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for 25 minutes or.
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until center springs back when lightly touched with fingertip.
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cool pans on wire rack 5 minutes.
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Remove from pans.
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Peel off paper.
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cool completely.
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Fill and frost with Burnt Sugar Frosting.
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Garnish with pecan halves and chopped pecans.
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Burnt Sugar Frosting:
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Mix cream cheese and butter together until well blended.
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Gradually add confectioners sugar, burnt sugar syrup and vanilla.
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Frost layers, top and sides with frostin.
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Garnish top with pecan halves around the rim of cake.
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Press chopped pecans arounds sides of cake.
