Instructions: Preheat oven to 350 degrease. Grease & flour 3 - 9" round cake pans

Beat together shortening & sugar in large bowl until light & fluffy. Add eggs, one at a time, beating well after each addition.

Sift together dry ingredients. Add to sugar mixture alternately with milk, beating well after each addition. Blend in flavorings. Pour evening onto prepared pans.

Bake 20-25 minutes or until wooden pick inserted in centers comes clean. Cool layers in pans on wire racks for 10 minutes. Loosen edges & remove to racks to cool completely.

TO ASSEMBLE CAKE Spead tops of layers with Caramel Filling, stack on cake plate. To make basketweave design on side of cake, spoon one-fourth to one third of the Buttercream Frosting into pastr bag fitted with ridged decorator tip. Make horizontal strips made earlier and also at bottom of cake. Each short strip starts at the edge of one vertical strip crosses over next strip & ends of next vertical strip.

Replace ridged decorator tip with star tip & pipe any remaining frosting around top of cake. Sprinkle with pecans.

Place 1/2 cup sugar in large heavy saucepan. Cook ovr medium heat, stirring constantly, until sugar is light golden brown. Combine remaining 2 1/2 cups suga, milk, egg, & salt in medium bowl, stir in butter. Add to carmelized sugar. Cook over medium heat, stirring occasionally or until candy thermometer registers 230 degrees, about 15-20 minutes, cool 5 minutes. Stir with wooden spoon until well blnded & thickened.

FROSTING: Beat butter in large bowl until creamy. Gradually add powdered sugr alternately with half & half, beating until light & fluffy. Add additional 1 TBSP of half & half if necessary for desired consistency. Stir in vanilla.

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