1/2 c. Crisco
1 1/2 c. sugar
3 eggs
2 1/4 c. White Lily plain flour
2 1/2 tsp. baking powder
1 tsp. salt
3/4 c. milk
1 tsp. vanilla

Cream Crisco and sugar. Beat at low speed adding eggs, milk and dry ingredients. Add vanilla and beat 5 minutes at medium speed, scraping bowl occasionally. Pour into 3 well greased and floured 9" cake pans and bake in a 375 degree preheated oven for 25 minutes or until tests done. Place on rack and cool for 5 minutes. Remove from pans and ice with Caramel Icing.

CARAMEL ICING:

4 1/2 c. sugar
3 sticks butter
1 1/2 c. evaporated milk
2/3 c. powdered sugar
3 tsp. vanilla

In a heavy boiler brown 1/4 cup sugar. Add butter and melt. Add evaporated milk and bring to a boil. Add remaining sugar and let boil until soft boil stage. Remove from heat and beat a few minutes. Beat in sifted powdered sugar and add vanilla. Beat until spreading consistency. Spread between layers and on top and sides of cake.