4 cups sifted confectioners' sugar
1 cup butter, softened
1 cup brown sugar
1/2 teaspoon vanilla extract
1/4 teaspoon salt
1 teaspoon vanilla extract
2 eggs
3 cups all-purpose flour
3 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon baking powder
1/4 teaspoon salt
1/2 cup vegetable oil
1 teaspoon vanilla extract
Preheat oven to 350 degrees F (175 degrees C). Grease and flour 2 (3 ounce) 18-inch round cake pans.
In a large bowl, cream together the butter, brown sugar, brown sugar, and vanilla until smooth. Beat in the eggs, one at a time, then stir in the flour, baking powder, baking soda, and salt. Mix the flour mixture into the creamed mixture alternately with the oil and vanilla. Stir all together until all ingredients are thoroughly combined. Fill and frost cake circles alternately with remaining butter, brown sugar, and brown sugar. Place on baking sheet and spray with vegetable oil spray.
Bake in the preheated oven for 45 minutes. Allow to cool completely on wire rack. Cool completely before frosting the inside of a cake tin. Frost outside of tin and frost top of tin with remaining butter, brown sugar, brown sugar, and brown sugar.