3 cups all-purpose flour, sifted 1 stick of margarine 8 tablespoons Crisco 1 cup of water 2 cups of sugar 4 eggs 1 teaspoon vanilla ½ teaspoon baking powder
For icing 3 cups sugar 2 sticks margarine 1 teaspoon vanilla 1 cup milk
For the cake
Mix sugar, shortening, margarine until it turns into a cream Add eggs one at a time, and mix them in one by one Mix in the sifted flour by pouring in a cup at time with a 1/3 cup of water and mixing that in Add vanilla and mix in Grease and flour two round 8-inch cake pans and split the batter between them
Bake at 325 degrees for about 35 minutes, or until the cake starts to come away from the pan; or use the toothpick test
Let the cakes cool for about 45 minutes
For the icing
Once cakes are cool, get out one big pan and one small pan In the big pan put 2.5 cups of sugar with margarine and milk and turn it on medium hot and constantly stir to bring it to a boil
At the same time, put a half cup of sugar in the small pan, and melt the sugar until it turns into a brown liquid with no lumps, then pour the brown liquid slowly into the big pan, stirring all the time and for 10 minutes afterward
A test to know when the icing is ready is to pour a small amount of icing into a coffee mug with cold water. If you can shape the icing into a ball, then it’s ready Stir in the vanilla Remove the icing from the stove while beating it by hand the whole time (if you don’t beat it by hand, the flavor will change); be careful, because it will be very hot
The mixture will look greasy, but if you keep beating it eventually becomes creamy. At that point spread it onto one of the cakes, and then form a second layer and ice it.
*This recipe was recited by memory by Agnes and Drew Elliot, so small modifications may be needed.