Caramel Cake:

1 cup shortening
4 eggs
2 cups sugar 
3 cups sifted cake flour
2 1/2 tsp baking powder
1 cup milk
1/2 tsp salt 
1 tsp almond extract
1 tsp vanilla extract

Cream shortening; gradually add sugar, beating well at medium speed. Add eggs, one at a time, beating well. 

Combine flour, baking powder and salt; add to creamed mixture alternately with milk, beginning and ending with flour mixture. Mix after each addition. 

Stir in flavorings.

Pour batter into three 9 inch greased and floured cake pans. Bake at 375º for 25 minutes. Cool; turn out and finish cooling completely.

Caramel Icing

2 cups white sugar 
1 cup buttermilk
1 stick butter
1 tsp baking soda
1 tsp vanilla

Dissolve soda in buttermilkand cook slowly with sugar and butter until mixture forms a soft ball when dropped in cold water. Remove from heat, add vanilla and beat until icing begins to cool and thicken.
If icing becomes too hard, add teaspoons of hot water one at a time; if too soft, add powdered sugar.