Heat oven to 350F. Grease and flour rectangular pan 13x9x2 inches, or two round pans, 8 or 9x1-1/2 inches. Beat all ingredients on low speed, scraping bowl constantly, 30 seconds. Beat on high speed, scraping bowl occasionally, 3 minutes. Pour into pan(s). Bake until wooden pick inserted in center comes out clean (rectangular 60 to 65 minutes, rounds 50 to 55 minutes). Cool, frost with caramel frosting if desired.
Heat margarine in two quart saucepan until melted. Stir in brown sugar. Heat to boiling, stirring constantly. Boil and stir over low heat two minutes. Stir in milk. Heat to boiling. Remove from heat. Cool to lukewarm. Gradually stir in powdered sugar. Place pan of frosting in bowl of cold water, beat until smooth and of spreading consistency. If frosting becomes too stiff, stir in additional milk, one teaspoon at a time. Frosts a 13x9 inch cake or fills and frosts two 8 or 9 inch cake layers.
Cajun Country -- New Iberia, Louisiana