CARAMEL CAKE

*This is the basic cake recipe we used before cake mixes were developed (1 cup milk, 2 cups sugar, 3 cups flour, 4 eggs).
Mix sugar and butter; beat until light and fluffy. Add eggs, one at a time, beating well after each addition.
Sift flour, salt and baking powder together. Add vanilla to milk. Add dry and liquid ingredients alternately to butter, egg and sugar mixture, beginning and ending with dry ingredients.
Pour into three 8- or 9-inch layer pans and bake at 350° for approximately 20 minutes (until toothpick comes out clean).
Remove from oven and cool on wire racks for 5 minutes. Remove from pans and put together with icing.

ICING
Mix sugar and milk in heavy saucepan and cook over medium heat until mixture forms a soft ball in cold water. Remove from heat. Add butter and vanilla.
Beat until loses gloss. Quickly spread between layers, on top and sides of cake.
If icing gets hard before finishing, dip knife blade in hot water to help soften.
This was a favorite of my brother, Pete.