1 stick butter
3 c. sugar
1 c. Crisco
5 eggs
3 c. plain flour
1/4 tsp. salt
1/2 tsp. baking powder
1 1/4 c. milk
1 tsp. vanilla

Cream shortening, sugar and butter. Add eggs, one at a time. Sift dry ingredients together and add alternately with milk to creamed mixture. Add vanilla. Pour into greased and floured 9 inch pans. Makes 4 layers. Bake at 325 degrees until cake tests done.

CARAMEL FILLING:

2 c. light brown sugar
1 stick butter
1/2 c. can cream
4 c. powdered sugar
2 tsp. vanilla
Pecan halves, if desired

Blend brown sugar and butter over medium heat; bring to a boil. Add cream and boil for 5 minutes. Cool then add powdered sugar and vanilla. Frost cake and decorate top and sides of cake with pecan halves.