1 1/2 cups sugar
1/2 cup boiling water
2 eggs, separated
1/2 cup butter, softened
1 teaspoon vanilla
2 1/4 cups all purpose flour
3 teaspoons baking powder
1 teaspoon salt
1 cup milk
Heat 1/2 cup of the sugar in heavy 8 in. skillet, stirring constantly, until sugar is melted and golden brown. Meanwhile bring water to boil. Remove sugar from heat and slowly stir in boiling water (careful, I steamed my finger!). Cook over low heat, stirring constantly, until sugar lumps are dissolved. Add enough water to syrup, if necessary, to measure 1/2 cup; cool.
Heat oven to 375. Grease and flour to 9in pans. Beat egg whites in small mixer bowl until foamy. Beat in 1/2 cup sugar on high speed, one tablespoon at a time, until stiff and glossy. Do not underbeat.
Beat butter, 1/2 cup sugar, egg yolks and vanilla in large mixer bowl, on low 30 sec. Scrape sides, beat on high 5 min. Beat in syrup. Beat in flour, baking powder, and salt alternately with milk. Fold in meringue. Pour into pans.
Bake until wooden toothpick inserted in center comes out clean, 20-25 min. Cool 10 min. Remove from pans. Cool completely. Frost.
Recipe from Betty Crocker's Cookbook, circa 1970.