Burnt Sugar Cake

Burnt Sugar Syrup:
Melt 3/4 cup sugar in a skillet over low heat, stirring occasionally, until it turns into an amber-colored liquid. Turn off heat, and very carefully add boiling water. Mixture will spatter at first. Return the caramel to low heat and simmer, stirring frequently, until the sugar and water are thoroughly mixed and smooth. Set aside to cool to room temperature.

Burnt Sugar Cake:
Adjust rack to lower third of oven; preheat at oven to 350°. Grease and flour two 9-inch layer cake pans. Line pans with parchment or waxed paper rounds.

Sift together flour, baking powder and salt; set aside. Cream butter until smooth. Add sugar and continue creaming until light and fluffy. Add eggs, one at a time, beating after each addition until well blended. To the 1/2 cup of burnt sugar syrup add enough water to make 1 cup; stir in the vanilla.

Add the dry ingredients to the butter mixture alternately with the burnt sugar syrup mixture, beginning and ending with dry ingredients, until well blended and smooth. Divide the batter between the 2 cake pans.

Bake about 25 minutes, or until the surface springs back slightly when lightly touched in the center, and the cakes con- tract from the pans. Cool 10 minutes on wire racks, then invert on racks, carefully peel off paper liners, turn baked side up, and cool completely before frosting. Fill and frost with Burnt Sugar Frosting. Decorate with whole pecan halves.

Burnt Sugar Frosting:
Cream 1/4 cup unsalted butter until light and fluffy. Gradually beat in 1 pound (1 box) powdered sugar, sifted with 1/4 teaspoon salt, 1/4 cup Burnt Sugar Syrup and 1 teaspoon vanilla until creamy smooth and spreadable. If mixture is stiff, add water, a teaspoon at a time.

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