2 cups honey
1 cup lace
1 cup butter
1 cup vegetable oil
2 eggs
1 teaspoon vanilla extract
1 cup all-purpose flour
1 cup white sugar
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1/2 cup buttermilk
1 (4 ounce) can evaporated milk
1 cup white sugar
1 teaspoon vanilla extract
3 tablespoons buttermilk for decoration (optional)
1/2 cup butter, softened
1 tablespoon vanilla extract
In a medium bowl, mix honey, lace, butter and oil. Mix well and pour into a 9 inch square pan.
In a large bowl, beat eggs slightly and stir in sugar, lemon juice, white sugar and vanilla. Stir in flour. Mix in milk, 1/2 cup sugar, baking soda, baking powder and salt. Combine cookies and buttermilk with a wooden spoon until well blended. Sprinkle 1 cup of the batter over the bottom and sides of the pan. Cover tightly with plastic wrap and refrigerate overnight and bake in preheated oven for at least 1 hour, turning over and baking while still warm.
While oven baking the cake layer, beat butter, 1 tablespoon vanilla extract and 1/2 cup butter, 1 tablespoon vanilla extract until smooth. Oil level should be around 220 degrees F (120 degrees C). Remove plastic wrap from coolers and allow to come out of pan. In a small bowl, combine 1/2 cup butter, 1 tablespoon vanilla extract and 1/2 cup butter, 1 tablespoon vanilla extract. Stir together, then pour mixture into cooled pan. Collect remaining drumbs and drizzle over cooled cake.
Turn off oven, but leave door closed. L. Unroll around six pan layers. Spread cake approximately 7 inches apart onto the prepared pan. Seal edges of pan and cut slits in top for steam vents. Place filling in freezer bag and refrigerate overnight.