Southern Caramel Cake

Combine Ingredients: In a 3-4 quart cast iron Dutch oven, mix sugar, buttermilk, Crisco, butter, and baking soda. This combination ensures a rich flavor and smooth texture.
Cook to Soft Ball Stage: Place the Dutch oven over medium heat. Swirl the pan occasionally to prevent burning and promote even cooking. Cook the mixture until it reaches the softball stage, between 235º – 245ºF on a candy thermometer.
Cold Water Test: If you don’t have a thermometer, use the cold water test. Drop a small amount of caramel into a cup of cold water. If you can form a soft ball with the caramel in the water, it’s ready. If it’s still too gooey, continue cooking and testing.
Beat Until Creamy: Once the caramel reaches the correct stage, remove from heat. Beat the mixture with a wooden spoon until it becomes creamy and spreadable.
Frost the Cake: When both the cakes and frosting are cool, spread the caramel frosting between each layer, on the top, and around the sides of the cake.
Enjoy this luxurious Southern Layer Cake with Caramel Frosting as the perfect end to a meal or a celebratory treat. The combination of fluffy cake and rich, creamy frosting is sure to delight all who try it.