3 cups butter, softened
2 cups white sugar
3 eggs
1 teaspoon vanilla extract
1 cup all-purpose flour
2 teaspoons baking powder
1 cup vegetable oil
1 cup packed light brown sugar
1/2 cup sugar for garnish
1 teaspoon vanilla extract
1 cup margarine
1/2 cup vegetable oil
1 teaspoon vanilla extract
1 cup honey
1 cup margarine
1 teaspoon vanilla extract
1/2 teaspoon vanilla extract
Preheat oven to 400 degrees F (200 degrees C). Grease and flour 2 9- inch round pans. Sift together the flour, baking powder and baking soda. Set aside.
In a large bowl, cream together the butter, white sugar and eggs until smooth. Beat in the flour mixture. Mix in the sifted ingredients. Mix in the margarine, oil, brown sugar and 1/2 cup brown sugar. Stir into the creamed mixture alternately with the honey and margarine. Mix in the vanilla and margarine. Drop by rounded spoonfuls onto the prepared pans.
Bake in the preheated oven for 60 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool completely, and frost with frosting.
For the frosting: In a small bowl, combine 1/2 cup white sugar, 1/2 cup brown sugar, 1/2 cup white sugar, 1/2 cup brown sugar and 1/2 cup honey. Cut in the marshmallow cream with the sharp knife until the mixture resembles crumbs. Beat in the margarine, oil and vanilla until smooth. Roll out frosting to 1/2 inch thick.
To assemble the cake: Place 1/2 cup margarine in a large bowl. Stir in the remaining 1/2 cup margarine, mixing well. Beat in the flour mixture until well blended. Pour frosting over cooled cake. Chill in refrigerator for several hours or overnight.
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