Buterscotch Glazed Cake

[Cookie]

Preheat oven to 350F
1 3/4 cups pre-sifted Monarch soft wheat flour
3 tsp. baking powder
1 tsp. salt
1 cup lightly packed brown sugar
1/2 cup oil
6 egg yolks
3/4 cup water
1 tsp. butterscotch flavoring
6 egg whites
1/2 tsp. cream of tartar
1 cup lightly packed brown sugar

2/3 cup lightly packed brown sugar
1/4 cup water

Sift together flour, baking powder and salt.
Blend in first amount of brown sugar.
Add and beat smooth (1/2 minute with mixer), oil, yolks, first amount of water and butterscotch flavoring.
Beat together to form stiff but moist peaks, egg whites and cream of tartar.
Gradually add second amount of brown sugar.
Beat until very stiff and shiny.
Thoroughly fold egg yolk mixture into meringue.
Turn into an ungreased 10" tube pan.
Bake for 55 to 65 minutes or until cake springs back when lightly touched.
Invert and cool in pan.
When cool, loosen edges and remove cake.

Heat together third amount of brown sugar and second amount of water.
Boil until syrup spins a light thread (230F on a candy thermometer).
Pour over cooled cake.