to decorate: 1 cup of chocolate sprinkles or cacao nibs, extra dulce de leche
Preheat your oven to 350F and grease two, 9 inch round pans. Set aside. Using a stand mixer or hand mixer, cream the butter, sugar and vanilla until light and fluffy (about 5 minutes).
Incorporate the eggs one at a time. In a medium bowl, whisk together the flour and baking powder and in a smaller bowl whisk together the milk, orange juice, and white vinegar.
Add the dry ingredients and the wet ingredients, alternating each until everything is mixed in. Do not over mix!
Pour batter into greased pans and bake for 45 minutes, until golden brown. Let cakes cool all the way through before filling and decorating.
To fill: spread the dulce de leche on top of cake and place the second cake on top (if cakes are domed, level with knife before filling).
To make the Italian meringue icing:Place the egg whites in the mixer bowl and add 3 tablespoons of sugar. Start mixer on slow while you make the sugar syrup.
In a small sauce pot over medium high heat, boil the 1½ cups sugar and the water, until syrup reaches about 240F degrees.
Turn your mixer to medium speed and slowly drizzle in the syrup. Once all the syrup is added, turn the mixer to high and whisk for 5-10 minutes.
Place cake on turntable and cover with icing on the sides and top. Smooth and coat the sides with sprinkles or cacao nibs. Drizzle with dulce de leche on top and serve. Keeps for 4 days unrefrigerated.