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["I usually use the 1,2,3,4 cake recipe, using real butter for both the cake and the icing. Make 4 thin layers or 3 thicker ones. There is plenty of icing for 4 layers.", "ICING: In large boiler (It will run over if the boiler is too small.) put 4 cups sugar and 1 lg can Pet or Carnation milk. Stir, bring to a boil slowly. In small fry pan or sauce pan (I use a black cast iron pan, 6"" on bottom, 7"" across top) put 1/2 c sugar at same time as milk and sugar. Shake the pan of sugar on medium heat until it melts & looks brown. The big pot and the sugar usually get ready about the same time. Stir the sugar &n milk to keep from sticking or running over. It is best to take the big pot at least partly off the stove when it comes to a full boil. Put the browned sugar in the big pot, stirring well & put back on stove & cook until it comes to the soft ball stage (a little dab put in a bowl of cold water). When it is at that stage, take off stove. Add 1 stick butter & 1 tsp vanilla. Let it cool some, beat with a spoon or wisk until it is spreading consistency. It has to cool a while. I use nuts between layers and also on top and sides as that is the way my folks like it, but it is not necessary."]
