3/4 cup vegetable oil
2 cups all-purpose flour
1 teaspoon baking powder
5 eggs
1 1/2 cups vegetable oil
1/2 cup white sugar
1 teaspoon vanilla extract
1 (8 ounce) can evaporated milk
2 cups milk, divided
2 cups buttermilk
1 teaspoon vanilla extract
1/2 teaspoon salt
2 cups butter
1 teaspoon vanilla extract
1 cup packed light brown sugar
1/4 cup butter
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13-inch pan.
In a large bowl, cream together the sugar, oil and flour until smooth. Beat in the eggs one at a time, mixing well after each addition. Beat in the sifted flour, then stir in the sugar mixture alternately with the buttermilk. Beat in the evaporated milk and 1/2 cup milk. Mix in the 2 cups milk and buttermilk until well blended. Beat in the remaining milk mixture alternately with the 1/2 cup butter, one tablespoon at a time, beating well after each addition. Pour batter into prepared pan.
Bake at 350 degrees F (175 degrees C) for 1 hour. Cool completely in pan, then refrigerate 1 hour. Cut into squares. frost with buttercream frosting.