What is the difference between divided sugar and granulated sugar? I obviously know that granulated sugar is the regular white sugar, and in recipes that ask for divided sugar I'd use the regular ol' good stuff sugar thinking it was the same thing. However I am baking a new recipe that asks for both... what is divided sugar and where can I get some?

It means to put half the sugar in at one point of mixing the ingredients and then the other half later or for another part of the recipe.
For example:
1 cup divided sugar

1/2 c sugar mixed in with the dry ingredients
And
1/2 c after eggs and liquids mixed in

Or the other half cup set aside to put into the topping

Thanks a bunch!