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1
Heat 1/2 cup sugar slowly in a small saucepan, stirring constantly.
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2
When sugar is melted and begins to smoke add boiling water slowly and carefully stirring constantly.
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3
Continue cooking until syrup measures 1/2 cup, stirring until sugar is dissolved.
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4
Set aside to cool.
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5
Meanwhile, cream butter well; add 1 cup sugar gradually, beating until light and fluffy.
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6
Add vanilla, then egg yolks one at a time, beating thoroughly after each addition.
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7
Stir in cold caramel syrup.
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8
Add sifted dry ingredients alternately with milk, beating until smooth.
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9
Beat egg whites until stiff but not dry.
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10
Fold into flour mixture.
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11
Pour batter into three round 9 inch layer pans, 1 inch deep, lined on the bottom with paper, then greased.
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12
Bake in moderate oven, 375 degrees, for about 20 minutes.
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13
Let stand for 5 minutes, then turn out on racks to cool.
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14
Spread Caramel Frosting between layers and on top and sides of cake.
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15
Caramel Frosting: Mix butter, cream, brown sugar and salt in saucepan.
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16
Bring to a boil, stirring constantly.
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17
Remove from heat; add vanilla.
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18
Then add gradually enough sifted confectioner's sugar to make frosting of speading consistency.
