------------------------------------CAKE------------------------------------
      1 c  Shortening

      2 c  Sugar

      4    Eggs

      3 c  Sifted cake flour

  2 1/2 t  Baking powder

    1/2 t  Salt

      1 c  Milk

      1 t  Almond extract

      1 t  Vanilla extract

------------------------------CARAMEL FILLING------------------------------
      3 c  Sugar, divided

    3/4 c  Milk

      1    Egg, beaten

           Pinch of salt
    1/2 c  Butter or margarine,

           -cut up
----------------------------BUTTERCREAM FROSTING----------------------------
    1/3 c  Butter or margarine,

           -softened
      3 c  Sifted powdered sugar

      2 T  To 3 T half and half

    1/2 t  Vanilla extract

----------------------------------GARNISH----------------------------------
      1 c  Chopped pecans

           Pecan halves
  Cream shortening; gradually add sugar, beating well at medium  speed
  of an electric mixer.  Add eggs, one at a time, beating  well  after
  each addition.
  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.
  Grease three 9-inch round cakepans, and line with wax paper;  grease
  wax paper.  Pour batter into prepared pans; bake at 375 for 22 to 25
  minutes or until a wooden pick inserted in center comes out  clean.
  Cool in pans 10 minutes; remove from pans, and let cool completely on
  wire racks.  Spread Caramel Filling between layers and on top of
  cake.  Spread Buttercream Frosting on sides of  cake.  Press  chopped
  pecans into frosting on sides of cake.  Garnish top with pecan
  halves.  Yield: one 3 layer cake.
  CARAMEL FILLING:
  Sprinkle 1/2 C sugar in a heavy saucepan; place over medium  heat.
  Cook, stirring constantly, until sugar melts and syrup is light
  golden brown.
  Combine remaining 2 1/2 C sugar, milk, egg, and salt in a  bowl,
  stirring well; stir in butter.  Stir butter mixture into hot caramelized
  sugar. (The mixture will tend to lump, becoming  smooth with further
  cooking.)
  Cook over medium heat, stirring frequently, until a candy thermometer
  registers 230 (15 to 20 minutes).  Cool 5 minutes.  Beat with a wooden
  spoon to almost spreading consistency, and spread between layers and on
  top of cake.  Yield:  about 2 1/2 C.
  BUTTERCREAN FROSTING:
  Cream butter at medium speed of an electric mixer; gradually add sugar
  alternately with half and half, beating until light and fluffy.  Stir in
  vanilla.  Yield: about 1 1/2 C.
  Di Note:  A lotta work but a wonderful cake.
  Di Pahl's personal recipes-1994