2 sticks butter
2 c. sugar
4 med. eggs, separated
3 c. "Soft as Silk" flour
3 tsp. baking powder (2 level & 1 rounded)
1 c. lukewarm water

Beat egg whites until they stand in peaks and add a pinch of salt. Put in refrigerator. Cream butter and sugar. Add egg yolks. Add flour and water alternately beginning and ending with flour. Add vanilla and fold in beaten egg whites by hand, working quickly. Do not over beat.

Grease bottom and sides of 3 each 8 inch cake pans with Crisco. Cut wax paper. Grease both sides and put in bottom of each pan. Pour in pans and bake at 325 degrees for about 15-20 minutes or until tester comes out clean.

CARAMEL ICING:

1 c. carton whipping cream
2 c. sugar (1 light brown & 1 white)

Mix and cook until it reaches a soft ball. Cook in a heavy pan very slowly. Takes about 25 or 30 minutes. Take off stove and add 1 stick butter and beat 4 or 5 minutes until cool and creamy. Add 1 teaspoon vanilla if desired. Ice cooled cake.