2 cups all-purpose flour
1/2 cup shortening
1 1/4 cups water
1/2 cup quick-cooking sugar
1 teaspoon salt
1 1/4 cups white sugar
1 egg
1 teaspoon vanilla extract
1/2 cup butter, melted
1/3 cup brown sugar
1 teaspoon vanilla extract
Preheat oven to 350 degrees F (175 degrees C). Sift flour, shortening, water and sugar together and set aside. In a large bowl, cream together the butter and brown sugar until light and fluffy. Stir in vanilla until mixture is smooth and creamy. Add egg, one tablespoon at a time, beating well after each addition. Stir in flour mixture alternately with baking mixture, beating just until ingredients are mixed. Finally, stir in 1/2 cup butter, 1/2 cup sugar and 1 teaspoon vanilla.
Divide batter into 2 loaf pans. Bake in the preheated oven for 33 to 39 minutes, or until a knife inserted comes out clean.
To make the frosting: Combine the buttermilk, white sugar and vanilla in a small saucepan over medium heat. Bring to a boil and then reduce heat to low. Stir in 1/2 of the buttermilk mixture and beat until mixture thickens, about 10 minutes.
To make the filling: In a medium bowl, combine 1/3 of the buttermilk mixture with the white sugar, 1 teaspoon vanilla and melted butter. Stir until smooth, then pour into a 9x13 inch pan. Spread 1/3 of the hot buttered milk mixture over the filling and spread 2 more tablespoons over the whole surface of the pan. Repeat with second layer. Spread remaining milk mixture over the milk layer, under the remaining layer and over the whole pan. Repeat with second and third layers.