1 yellow cake mix
1 c. milk
1/2 c. oil
3 eggs

Preheat oven to 325°F. Mix cake mix and next 3 ingredients. Beat 2 minutes. Grease and flour two 8-inch round pans or 9 x 13 oblong pan. Pour batter into pan(s). Tap the pans a few times on the counter to remove bubbles in batter. Cook for 22 to 25 minutes. Cool completely. When done, ice with Caramel Icing.

Caramel Icing:

2 1/2 c. sugar
3/4 c. canned milk (Pet evaporated milk)
1 egg
1 stick butter

In small black skillet, brown 1/2 cup sugar.

Meanwhile, mix egg well in a boiler. Add remaining 2 cups sugar, milk and butter. When mixture is hot, add the browned sugar and stir constantly.

I use a whisk to make sure the brown sugar is melted and blended well. Cook on medium heat until "soft-ball" stage. Remove from heat.

Mix with mixer. Let stand a few minutes then mix some more. Do this until the "shiny" turns to a soft "glossy" texture and will spread on cake! Ice cake.