3 c. sugar
3/4 lb. Crisco
5 eggs
3 c. flour
1/4 tsp. salt
1/2 tsp. baking powder
1 1/4 c. milk
1 tsp. vanilla

Cream sugar and Crisco; add eggs, one at a time. Sift together dry ingredients 3 times; add alternately with milk to creamed mixture. Add vanilla. Pour into 4 greased and floured 9-inch pans. Bake at 325 degrees until cake tests done.

CARAMEL FILLING:

2 c. brown sugar
2 sticks butter
4 c. confectioners sugar
2 tsp. vanilla
1/2 c. milk
Pecan halves

Blend brown sugar and butter over medium heat; bring to a boil. Add milk; boil for 5 minutes. Cool; add confectioners sugar. Add vanilla. Frost cake and decorate top and sides with pecan halves.