For the Cake:

1. Preheat the oven to 350°F (175°C). Prepare three 9-inch cake pans by greasing them and optionally lining them with parchment paper.
2. In a mixing bowl, beat the butter until light and fluffy. Gradually add the sugar and continue to beat for about 5 more minutes.
3. Add the eggs one at a time, mixing well after each addition.
4. Alternately add the self-rising flour and buttermilk, beginning and ending with the flour. Mix well after each addition.
5. Stir in the vanilla extract and beat until combined.
6. Divide the batter evenly among the prepared pans and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
7. Turn the cakes out of the pans onto cooling racks and allow them to cool completely.

For the Southern Caramel Frosting:

1. In a 3-4 quart cast iron Dutch oven, mix together the sugar, buttermilk, Crisco, butter, and baking soda.
2. Swirl the pan to keep the ingredients moving while cooking. Cook until reaching the softball stage (235º – 245º) on a candy thermometer, or use the cold water test: drop a small amount of caramel into a cup of cold water and test for the right consistency.
3. Once at the desired temperature, remove from heat and beat the caramel with a wooden spoon until creamy and ready to spread.

Assembly:

1. Frost the cooled cake layers with the Southern Caramel Frosting, stacking them as you go. Enjoy your delicious creation!