2 1/2 c. plain cake flour
1/2 c. self rising flour
1 c. Crisco
1 c. milk
2 c. sugar
4 eggs
1 tsp. vanilla

Cream Crisco and sugar. Add eggs one at a time. Beat 10 minutes. Mix milk and vanilla. Sift the 2 flours together alternating flour and milk. Mix thoroughly all the ingredients. Bake in three 9 inch round cake pans at 350 degrees for 30 minutes.

CARAMEL ICING:

3 c. sugar
1 stick butter
3/4 c. Carnation evaporated milk
1 tbsp. white Karo syrup
1 tsp. vanilla

Melt 3 tbsp. of sugar over low heat until brown (syrup like). To remaining sugar, add butter, evaporated milk, Karo syrup and bring to 325 degrees on a candy thermometer, add browned sugar syrup, stir constantly. Pour into a bowl and beat until creamy.