2 c. sugar
1 c. Crisco or butter
4 eggs
1 c. buttermilk
2 2/3 c. self-rising flour
1 tsp. vanilla

Cream sugar and shortening. Add eggs one at a time beating after each one. Add flour and buttermilk gradually. Add vanilla; beat just until well blended. Bake at 350 degrees for 3 layers until done.

CARAMEL ICING FOR BUTTERMILK CAKE:

3 c. light brown sugar (I use 2 1/2 c. light & 1/2 c. dark)
3/4 c. evaporated milk
1 1/2 sticks butter
1 tsp. vanilla

Cook to 234 degrees. Cool to 130 degrees; beat until thick. Add vanilla while cooling. Beat until creamy and then spread.