Preheat oven to 350° F and grease and flour three 6" pans.

Combine flour, salt, baking powder and spices in a bowl and set aside.

In a stand mixer with the whisk attachment, combine butter, and C&H® Dark Brown Sugar on medium speed.

Add in molasses and oil & beat for 1-2 minutes.

Add eggs, one at a time, beating for a minute after each (make sure to scrape the bottom of the bowl between each).

Mix together milk & sour cream.

Alternate adding wet and dry ingredients into batter, beginning and ending with dry ingredients, beating just until flour is fully incorporated.

Distribute evenly between cake pans and bake for 25 minutes, until light brown or a toothpick inserted in the center comes out clean. *

Remove from pan and allow to cool completely before frosting.

*This batter can make 5 small layers or 2 1/2 thicker layers that can be sliced in half, totaling to 5 layers.

Place butter in a medium saucepan over medium heat.

Whisk continuously until butter begins to brown, there will be dark speckles throughout & the butter will begin to smell nutty.

Remove from heat and pour into a heat resistant bowl. Allow to cool to room temperature, until consistency is 'soft' not 'melted'.

Beat butter and cream cheese until pale and fluffy.

Add in C&H® Powdered Sugar and beat for 5-10 minutes until fully dissolved and fluffy.

Mix in vanilla extract and salt; beat for another few minutes.

Distribute evenly between each cake layer; there should be enough for a naked/semi-naked cake.

Place egg whites and C&H® Granulated Sugar in the bowl of stand mixer.

Bring 1/2 cup water to a boil in a small saucepan.

Lower to simmer & and place stand mixer bowl over the saucepan, creating a double boiler.

Stir occasionally for 5-7 minutes, until sugar is fully dissolved, you don't want to feel any grains of sugar when you touch the egg whites.

Remove bowl from heat.

Using the whisk attachment, on medium-high speed, beat until soft peaks form.

Add in vanilla and salt and continue to beat until stiff peaks form.

Cover cake with meringue and use a spoon or small spatula to make swirls.

Use a kitchen blow torch to toast meringue.

Decorate with gingerbread cookies.