Preparation:
Cream the shortening with the sugar, adding sugar gradually. Add the eggs,
one at a time, beating well after each addition. Sift the flour, baking
powder, and salt together. Add water and the flour mixture to the sugar
mixture alternately, first some flour, then some water, and so forth, mixing
the batter well at each addition; be sure to begin and end with flour. Add
the vanilla and burnt sugar syrup with the last addition of water. Bake at
325° for 30 minutes. Frost with caramel frosting. This recipe makes 3
layers. Note: Burnt sugar syrup is made by heating sugar gently in a skillet
until it melts and darkens slightly. It can be made ahead and stored on the
shelf |
