1 stick butter
1 stick unsalted butter
1 heaping tbsp. Crisco
2 c. sugar
4 eggs
2 c. self-rising flour
1 c. Swans Down cake flour
1 c. milk
2 tbsp. vanilla
1 tbsp. butter flavoring

Cream butter, Crisco and sugar; add eggs and beat well. Add vanilla and butter flavorings. Add 1 cup flour and beat well. Alternately add milk and flour until all ingredients are used, beating well after each addition. Bake at 375 degrees until browned well. (I use an 8 inch bread griddle lightly pat top of cake during cooking to remove air bubbles. This gives cake a firmer texture.

CARAMEL FILLING:

3 3/4 c. sugar
3 heaping tbsp. flour
1 stick butter
1 stick butter, unsalted
1 lg. can Carnation milk
1 tsp. vanilla flavoring
1 tsp. butter flavoring

Mix 3 cups sugar and the flour. Add milk and mix well. Add butter and butter, heat until butter is melted. Put 3/4 cup of sugar in skillet and make brown syrup. Pour in other mixture and cook to soft ball stage when a little is dropped in tap water. Remove from heat. Add vanilla and butter flavoring. Beat some while cooling.