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Preheat oven to 180C.
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Grease a 23cm spring form tin, line
base with paper and grease paper.
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Make the syrup first: heat sugar in a
heavy pan over very low heat, stirring until melted and a rich
caramel color.
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Remove from heat and cool to room
temperature.
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Add boiling water, and heat gently
over medium heat until caramelized sugar melts in the water.
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Remove from heat and cool before
using.
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TO prepare cake: cream butter and
sugar until light and fluffy.
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Beat in egg yolks and vanilla, beating
until combined.
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Gradually beat in 1/2 cup syrup.
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Stir in flour alternately with milk.
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Beat egg whites until stiff, and fold
lightly through mixture.
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Pour mixture into prepared tins and
bake for 35 minutes until cooked.
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Turn onto a cake rack.
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Remove paper.
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To make frosting: cream butter and
icing sugar until light and fluffy.
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Gradually beat in 1/4 cup caramel
syrup and then vanilla, beating well.
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When cakes are quite cold, join
together with half the frosting, and ice all over with remaining
frosting.
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Decorate with pecan halves and chopped
pecans.