1 cup butter (2 sticks)
2 cups sugar
3 cups flour, self-rising
1 cup buttermilk
2 teaspoons vanilla
Preheat oven to 350 degrees. Prepare three 9-inch cake pans. Cream butter til fluffy and then add sugar and cream for about 8 more minutes. Add eggs, 1 at a time, and cream after each. Add flour and buttermilk, alternately, beginning and ending with flour. Add vanilla and beat well.
Divide among pans and bake for 25-30 minutes until set. Turn out of pans onto cooling racks and allow to cool completely. Prepare Southern Caramel Icing as cakes are cooling then ice cake.
Southern Caramel Icing
(this recipe has been doubled for more icing. You can cut in half if you like less)
4 cups sugar
2 cup buttermilk
1 cup Crisco
1 cup butter
2 teaspoon baking soda
Mix all ingredients in a 3-4 quart cast iron dutch oven.
Swirl pan to keep ingredients moving in the pan.
Cook to softball stage 235- 245 degrees on a candy thermometer or when tested in a cup of cold water.
Remove from heat and beat with a wooden spoon until creamy and ready to spread.