Ingredients
- CAKE:
- 1 cup butter, softened
- 2 cups sugar
- 4 eggs
- 3 cups self-rising flour
- 1 cup buttermilk
- 2 teaspoons vanilla
- CARAMEL FROSTING:
- 2 cups sugar
- 1 cup buttermilk
- ½ cup Crisco
- ½ cup butter, softened
- 1 teaspoon baking soda
Directions
CAKE: Preheat oven to 350°F. Grease three 9-inch cake pans and add optional parchment paper. Beat butter until light and fluffy. Add sugar and beat for 5 more minutes. Add eggs, 1 at a time, and mix well after each. Add flour and buttermilk, alternately, beginning and ending with flour, mixing well after each addition. Add vanilla and beat well. Divide among pans and bake 25 to 30 minutes until set. Turn out of pans onto cooling racks and allow to cool completely. FROSTING: Mix all ingredients over medium-low heat in a 3- to 4-quart cast iron dutch oven. Swirl pan to keep ingredients moving in the pan. Cook to softball stage, 235ºF to 245ºF on a candy thermometer, or when a drop forms a soft ball in a cup of cold water. Remove from heat and beat with a wooden spoon until creamy and ready to spread.