Preheat oven to 350°F / 175°C

For the cake batter: Add baking soda to the buttermilk and set aside. Cream together the sugar and Crisco. Add eggs one at a time and cream with vanilla. Add flour and buttermilk and mix until just smooth. Pour batter into greased baking pan. Bake 30 – 35 minutes until golden. Poke holes into the cake with a large fork while still warm. Heat 1 cup milk and 1⁄2 cup sugar in a small saucepan until sugar is dissolved and pour evenly over the cake.

For the cake topping: Mix together the sugar, sour cream and Cool Whip. Stir until sugar is mostly dissolved. Spread icing over cooled cake.