Jerusalem Kugel - cooking recipe

Ingredients

12 ounces thin pasta (angel hair or thin spaghetti)
4 eggs, beaten
3/4 cup sugar
2 teaspoons cinnamon
1/8 teaspoon black pepper
1/3 cup oil
1/3 cup sugar

Preparation

Cook pasta according to al dente directions of package. Drain and rinse in cold water. Drain well. Place in pot or bowl.
Prepare caramel by heating 1/3 cup of oil and 1/3 cup of sugar in a small non-stick pan or pot. Cook on high flame, stirring continually with a wooden or candy spoon until the sugar is completely melted and looks like a dark brown liquid.
Pour hot caramel over the noodles stirring with wooden spoon.
Add eggs, 3/4 cup sugar, cinnamon, and black pepper to noodles. Toss well.
Transfer to a greased casserole and cover with a lid or foil. Bake 1 hour 15 minutes in preheated oven 350 degrees.
To serve, turn out onto a serving plate and slice as a cake.