2 sticks butter
3 c. extra fine sugar
6 eggs, separated
1 c. sour cream
1/4 tsp. baking soda
1/4 tsp. salt
3 c. flour
1 tsp. vanilla

Cream butter and sugar. Add one egg yolk at a time. Add flour sifted with soda and salt alternately with sour cream. Sift flour combination twice. Beat egg whites and fold in last.

Line greased sides and bottom of pan with wax paper. Use 2 oblong pans, 7 1/2 x 11 1/2-inch size. Bake at 300 degrees for 45 minutes or until cake tests done.

CARAMEL ICING:

1 c. real buttermilk
2 1/2 c. sugar
3/4 c. butter
1/4 tsp. salt
1 tsp. vanilla
1 tsp. baking soda

Put all together except butter and allow to boil. Stir constantly since it browns by degrees. Cook until it creams or until mixture reaches 238 degrees on a candy thermometer. Add butter and cool a minute.

Beat as for other icings. If a large cake is made, double this recipe in order to have enough to frost sides of cake as well as between layers and on top.