Melt 3/4 cup sugar inside a skillet over low heat, stirring from time to time, until it becomes a wealthy amber color. Switch off heat, and incredibly carefully add some boiling water. The mix will spatter initially. Return the syrup to low heat and simmer, stirring frequently, before the sugar and water are completely mixed and smooth, about four to five minutes. Put aside to awesome to 70 degrees.
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Adjust rack to reduce third of oven preheat at oven to 350°. Grease and flour two 9-inch layer cake pans. Line pans with buttered parchment or waxed paper models.
Sift together flour, baking powder and 1/2 teaspoon of salt put aside.
Cream butter until smooth and creamy. Add some granulated sugar and continue creaming until light and fluffy. Add eggs, individually, beating after each addition until well blended. Towards the 1/2 cup of burnt sugar syrup add enough water to create 1 cup stir in 1 teaspoon of vanilla.
Add some dry ingredients towards the creamed mixture alternately using the burnt sugar syrup-water mixture, beginning and ending using the flour mixture. Beat until well blended and smooth. Divide the batter between your 2 cake pans.
Bake the cakes for around 25 minutes, or before the surface springs back slightly when gently touched within the center having a finger. The cakes will contract slightly in the sides from the pans. Awesome ten minutes within the pan on wire racks, then invert the cakes to the racks.
Carefully remove paper liners turn baked side up, and awesome completely before frosting.
Fill and frost with Burnt Sugar Frosting (instructions below) and decorate with whole pecan halves.
Burnt Sugar Frosting
Cream 1/4 cup unsalted butter until light and fluffy.
Sift the confectioners' sugar using the 1/4 teaspoon of salt.
Progressively beat the confectioners' sugar mixture in to the butter using the remaining 1/4 cup Burnt Sugar Syrup and 1 teaspoon vanilla. Continue beating until creamy and spreadable. If mixture is stiff, add water, about 1 teaspoon at any given time.