1 c. butter
2 1/2 c. sugar
4 eggs
3 c. plain flour
1 c. buttermilk
1/2 tsp. baking soda
1 tbsp. boiling water
1 tsp. vanilla

CARAMEL ICING:

1 box light brown sugar
5 tbsp. half & half
4 tbsp. butter

Grease and flour 2 (9") round cake pans. Cream butter and sugar. Add eggs, one at a time, beating well after each one. Add flour and buttermilk alternately. Dissolve soda in boiling water and add to cake mixture. Add vanilla and beat well. Fill pans half full with batter. Bake at 325 degrees for 35 to 40 minutes. Cool and frost with Caramel Icing.

CARAMEL ICING: Cream sugar and half and half. Place over medium heat and bring to a rolling boil for 2 or 3 minutes or until soft ball is formed in a glass of cool water. Remove from heat, add butter and chill rapidly in a pan filled with ice cubes. Beat thoroughly until icing reaches spreading consistency.