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3 c. sugar
3/4 lb. Crisco
5 eggs
3 c. flour
1/4 tsp. salt
1/2 tsp. baking powder
1 1/4 c. milk
1 tsp. vanilla

Cream sugar and Crisco; add eggs, one at a time. Sift
together dry ingredients 3 times. Add alternately with milk to
creamed mixture. Add vanilla. Pour into 4 greased and floured
9-inch pans. Bake at 325 degrees until cake tests done.

Caramel Icing:
2 c. brown sugar
2 sticks margarine
1/2 c. milk
4 c. confectioners sugar
2 tsp. vanilla
pecan halves
Blend brown sugar and margarine over medium heat; bring
to a boil. Add milk and boil for 5 minutes. Cool. Add
confectioners sugar and vanilla. Frost cake. Decorate top and
sides with pecan halves.

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