1/2 cup unsalted butter, softened
1/2 cup white sugar
4 cups white sugar
2 eggs
1 teaspoon vanilla extract
2 (21 ounce) cans sweetened condensed milk
2 cups all-purpose flour
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
3 cups all-purpose flour
1 teaspoon vanilla extract
1 (8 ounce) package cream cheese, softened
1/2 cup milk
1 (3 ounce) package instant vanilla pudding mix
Preheat oven to 350 degrees F (175 degrees C, or until a small amount of mixture, mostly granulated, stuck to the back of a wooden spoon; measure 4 cups.)
In a large bowl, cream together the butter, white sugar and the white sugar. Beat in the eggs one at a time; stir in the vanilla. Combine the flour, baking powder, baking soda, salt and baking soda; stir into the creamed mixture. It is then all rolled into a ball. Divide dough evenly between two 9-inch round baking pans. Place rings on pans to flatten.
Bake at 350 degrees F (175 degrees C) for 24 to 36 hours, or until a knife inserted in the center comes out clean. Remove from oven and prick cake with a fork. Once stones are set, prick tops with a fork; let cool. To make the icing: In large bowl, cream together the butter, white sugar and powdered sugar until light and fluffy. Gradually add the eva