2 sticks butter, room temperature
1/2 c. Crisco, room temperature
3 c. sugar
2 c. plain flour, sifted
5 eggs, room temperature
1 c. milk
1 tsp. vanilla

Cream butter, Crisco and sugar; add eggs, one at a time, beating well after each addition. Add milk and flour, alternately, beating well. Add vanilla. Pour into 3 greased and floured 9 inch cake pans. Bake at 350 degrees for about 30 minutes or until done. Cool and frost. Sprinkle chopped pecans on top of cake.

CARAMEL FROSTING:

1 c. butter, melted
2 c. brown sugar
1/2 c. milk
4 c. sifted confectioners' sugar
1 tsp. vanilla

In a pot combine butter and brown sugar. Bring to a boil, stirring constantly. Boil for 2 minutes. Add milk. Return to boil. remove from heat. Let stand until cool. Slowly beat in confectioners' sugar; add vanilla and beat until thick enough to spread on layers.