2 c. sugar
1 c. butter
4 eggs
1 c. milk
3 c. plain flour
2 tsp. baking powder
1 tsp. vanilla

Cream butter and sugar thoroughly. Separate eggs, putting yellows in the butter and sugar. Beat egg whites until stiff but not dry. (This makes 3 nice layers.)

CARAMEL FILLING:

2 lbs. light brown sugar

Put in large pan and pour enough sweet milk to cover. Set aside until dissolves. Place on low heat, stirring continuously until it comes to a good boil. Cook until a drop on a saucer will leave a slight dent when pressed by finger. Pour over 1 pound butter. Beat until cool enough to put on cake. Add 1 spoon of vanilla.