1 stick butter
1 stick butter
2 c. sugar
4 eggs
1 c. sweet milk
2 c. self-rising flour
1 c. cake flour
2 tbsp. vanilla
1 tbsp. butter flavor

Cream butter, butter and sugar until real creamy, about 8 to 10 minutes. Add eggs, one at a time, beating well after each egg. Add vanilla and butter flavor. Sift flour together three times. Add alternately with milk. Bake in layers (5 or 6 layers); cool.

CARAMEL ICING:

3 c. sugar
1 1/4 c. Carnation milk
3 tbsp. flour
1 stick butter
1 stick butter
2 tbsp. white Karo syrup
1 tbsp. vanilla
1 tsp. butter flavor
1/2 c. sugar

Melt 1/2 cup sugar in heavy boiler or skillet. Brown lightly. Set aside. Combine 3 cups sugar, milk, flour, butter and Karo in boiler and cook until sugar is melted. Add to browned sugar. Cook until it forms hard ball when dropped in cold water. Cook this real slow as it is easy to scorch. Cool, beating some while cooling. Add vanilla and butter flavor. When cold spread on cake layers.