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1
Syrup: To make syrup first caramelize the 1/2 cup sugar in a heavy skillet over low heat until clear and medium brown, shaking pan gently to keep from burning.
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2
Remove from heat.
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3
Add slowly, stirring constantly, 1/2 cup boiling water.
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4
Stir over low heat until lumps are dissolved.
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5
Measure and add water to make 1 cup liquid.
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6
Cool.
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7
Cake: Sift together into bowl, 2 1/4 cups sifted Softasilk flour, 1 cup sugar, 3 teaspoons baking powder and 1 teaspoon salt.
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8
Add 1/2 cup soft shortening and 2/3 cup cooled caramel-water mixture.
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9
Beat 2 minutes.
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10
Add remaining 1/3 cup cooled caramel-water mixture, 2 eggs and 1 teaspoon vanilla.
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11
Beat 2 more minutes.
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12
Pour into greased and floured pans (2 8-inch pans, or 2 9-inch pans, or 1 9 X 13 oblong pan).
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13
Makes a small cake.
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14
Bake until cake tests done.
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15
Cool.
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16
Finish with Creamy Burnt Sugar Icing.
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17
Preheat 350u00b0F (moderate oven) 8-inch layers 30-35 minutes 9-inch layers 25-30 minutes oblong 9 X 13 35-40 minutes.
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18
Creamy Burnt Sugar Icing: First make another caramel sugar-water mixture following directions in recipe above.
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19
Caramelize 1/2 cup sugar.
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20
Add 1/4 cup boiling water.
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21
DO NOT ADD any more water!
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22
Melt in saucepan 1/2 cup shortening (part butter).
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23
Remove from heat and add 2 1/2 tablespoons Softasilk flour and 1/4 teaspoon salt.
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24
Stir in slowly caramel-water mixture.
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25
Bring to boil stirring constantly.
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26
Boil 1 minute.
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27
If mixture curdles, do not be alarmed.
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28
Remove from heat.
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29
Beat in alternately, 3 cups sifted confectioners' sugar and about 3 tablespoons water.
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30
Set saucepan in bowl of cold water.
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31
Beat until consistency to spread.
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32
Stir in 1/2 teaspoon vanilla.
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33
If it becomes too thick to spread, add a little water.
