1 c. butter
2 c. granulated sugar
5 eggs, separated
1 c. buttermilk
2 1/2 c. cake flour
1/2 c. cocoa (softened with about 1/2 c. water)
2 tsp. baking soda
1 tsp. vanilla

Cream butter and sugar. Add 5 egg yolks. Alternately add buttermilk and flour, beating after each addition. Add cocoa. Stir well. Add soda, stirring well. Fold in egg whites and vanilla. Grease and flour 3 (8 or 9 inch) cake pans. Divide batter evenly. Bake at 350- 375 degrees for 25-30 minutes. Do not over bake.

CARAMEL ICING:

3/4 c. cream or half and half
3 c. brown sugar
1 tsp. vanilla
1 tsp. butter

Pour cream and sugar into a saucepan. Boil over medium heat about 5 minutes. Test for soft-ball stage. Add vanilla and butter. Let stand 1/2 hour. Beat until smooth. If too hard, add hot water or cream, stirring briskly.