For the cake:

Preheat your oven to 350 °F (≈ 175 °C). Grease and flour your cake pans (3 pans if you are making three layers). Optionally, line the bottoms with parchment rounds and grease again so they won’t stick. (“I used 3 (8-inch round) cake pans … lined with parchment paper … and sprayed them again.”) Mom Loves Baking

In a large mixing bowl, cream together the vegetable shortening and 2 cups of sugar until light and fluffy.

Add the eggs one at a time, beating well after each addition so each is fully incorporated.

In a separate bowl, sift together the flour, baking powder, and salt — sift three times to ensure it is well aerated.

Alternate adding the dry mixture and the milk into the creamed mixture: begin and end with dry ingredients. Mix gently and thoroughly after each addition, but don’t overmix. Also add the 2 teaspoons of vanilla extract during these incorporations.

Divide the batter evenly into your prepared pans. Smooth the tops.

Bake at 350 °F for about 30 to 35 minutes, or until a toothpick inserted into the center comes out clean.

Remove from oven and let the cakes cool in the pans briefly, then turn them out onto a wire rack to cool completely before frosting.

For the frosting (burned caramel frosting):

In a heavy iron skillet or saucepan, “burn” ½ cup of the sugar: heat it over medium to medium-high heat, stirring constantly. The sugar will first melt, then deepen to a light golden, then caramel brown. Watch closely so it doesn’t burn beyond caramel.

As soon as the sugar reaches a nice caramel color, quickly add the ½ cup of boiling water to form a syrup. Stir carefully (it may bubble).

Immediately add 4 cups of the remaining sugar, the 2 sticks margarine, and the 1 cup of whole milk. Stir constantly as it comes to a boil, making sure the sugar fully dissolves.

Continue cooking (stirring constantly) until the mixture reaches the soft ball stage (in candy terms).

Remove the pan from heat. Stir in the 1 teaspoon of vanilla extract.

Place the pan in a basin of cold water (or set over ice water) to help cool it more rapidly. Once cooled slightly, beat the mixture (in the same pan or a bowl) with an electric mixer until it thickens to a spreadable consistency. (“Beat until thick enough to spread.”) Mom Loves Baking

Note: In the original recipe, it’s recommended to chill overnight in the refrigerator, then beat again for 10–20 minutes to reach ideal texture before frosting. Mom Loves Baking

Assembly & Frosting:

Place one cake layer on your serving plate or cake board. Spread about ½ cup of the frosting between layers.

Stack the layers, applying about ½ cup between each.

Use 2 to 2½ cups of frosting on the top and sides. Don’t overapply or it will drip to the base and pool. Leave some leftover frosting to serve on the side if desired.

After frosting, allow the cake to sit so the frosting forms a slight crust but stays soft inside.