Caramel Frosting

Into a heavy iron skillet, measure white sugar and butter. Cook over high heat until lightly browned.

Stir to prevent burning.

Add milk to mixture slowly and cook slowly until slightly thickened.

Beat until smooth.

While still not thick enough to hold shape, smooth 1 tablespoon of icing on each layer. This will soak in and make cake hold moisture.

When remainder of icing has been beaten enough to hold shape, smooth between layers, top and sides.