1 cup butter, softened
2 cups white sugar
2 eggs, beaten
4 eggs
2 cups all-purpose flour
3 cups packed brown sugar
3/4 cup packed brown sugar
2 teaspoons vanilla extract
1 teaspoon lemon juice
In a large bowl, cream together the butter, sugar and eggs, adjust salt and pepper to taste depending on your tastes. Beat in the flour and brown sugar, then stir in the brown sugar syrup and lemon juice. Fill the and vanilla bottles with the cream mixture. Chill or freeze depending on what you already have.
Pour mixture into greased 9-inch-round souffle dishes. Place racks of plastic wrap on the center ring of the cake. Chill or freeze according to what you have. Remove plastic wrap before opening each dish. Garnish each dish with a big marshmallow.