2 sticks butter

2 c. sugar

4 eggs

1 c. sweet milk

2 c. self-rising flour

1 c. cake flour

2 tsps. vanilla

1 tsp. butter flavor

3 c. sugar

1 1/4 c. Carnation milk

3 tbsp. flour

2 stick butter

2 tbsp. white Karo syrup

1 tbsp. vanilla

1 tsp. butter flavor

1/2 c. sugar

Preparation :

Cream butter, oleo and sugar until real creamy, about 8 to 10

minutes. Add eggs, one at a time, beating well after each egg. Add

vanilla and butter flavor. Sift flour together three times. Add

alternately with milk. Bake in layers (5 or 6 layers); cool. Melt

1/2 cup sugar in heavy boiler or skillet. Brown lightly. Set

aside. Combine 3 cups sugar, milk, flour, butter and Karo in boiler

and cook until sugar is melted. Add to browned sugar. Cook until

it forms hard ball when dropped in cold water. Cook this real slow

as it is easy to scorch. Cool, beating some while cooling. Add vanilla and butter flavor.

When cold, spread on cake layers.

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