2 c. sugar
1 c. shortening
2 eggs
1/3 c. cocoa
2 tsp. baking soda
2 tsp. vanilla
2 c. buttermilk
3 c. flour

Combine all in a large mixing bowl and mix well. Bake in greased and floured (or wax paper lined) 9 inch cake pans at 350 degrees until done. Cool and stack and frost with Caramel Frosting.

CARAMEL FROSTING:

1 stick butter
1 c. white sugar
1 c. brown sugar
1/2 c. milk
1 tsp. vanilla

Combine all but vanilla in a sauce pan and bring to a boil. Boil 1 minute. Remove from heat and add vanilla. Beat by hand until cool and thickened to spreading consistency. Start stacking as soon as it is the consistency of room temperature sour cream because it sets up quickly. If it gets too hard on you, add a few drops of milk and heat to spreading consistency. Frosting can be beaten with mixer; the final consistency is different, but o.k.