1 cup butter
3 cups sugar
1.5 cups milk
In a heavy skillet combine butter and sugar cook over high heat stirring constantly until lightly browned, gradually add milk, and cook over very slow heat until slightly warm. Beat until smooth but not thick enough to hold its shape. Spread 2 tablespoon frosting between layers. Beat the rest of the frosting until stiff enough to hold shape and frost the rest of the cake. It is best if it sits for 24 hours in the refrigerator to mellow. Cut into very thin slices and enjoy !