| • | Preheat the oven to 350 degrees F.
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| • | Line two 9 inch pans with parchment paper and sift flour, baking powder and salt together 3 times, keep aside.
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| • | For caramel syrup heat 1/2 cup of the sugar in a heavy skillet, keep stirring.
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| • | Continue to cook and stir till melted sugar turn into dark brown.
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| • | Remove it from the fire.
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| • | Add hot water to it and stir till dissolved, keep aside to cool.
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| • | In a large bowl, cream shortening with rest of the sugar till light and fluffy.
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| • | Add eggs one at a time to it, beating thoroughly.
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| • | Combine vanilla and 3 tbsp caramel syrup.
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| • | Add flour mixture and milk alternately to it and beat till soft.
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| • | Pour the mixture into two 9 inch pans.
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| • | Bake it in the preheated oven for about 25 to 30 minutes till a toothpick inserted into the cake comes out clean. |
