| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | Cakes &, Frostings | 1 | Servings | |
INGREDIENTS
| 1 | c | Butter or margarine; softened |
| 2 | c | Sugar |
| 3 1/4 | c | All-purpose flour |
| 1 | tb | Baking powder |
| 3/4 | ts | Salt |
| 1 | c | Milk |
| 1 | ts | Vanilla extract |
| 8 | Egg whites; stiffly beaten | |
| Lane cake filling; see recipe | ||
| Seven-minute frosting; 1/2 recipe, see recipe | ||
| Pecan halves; optional |
INSTRUCTIONS
Cream butter; gradually add sugar, beating well at medium speed of an electric mixer. Combine flour, baking powder, and salt; add to creamed mixture alternately with milk, beginning and ending with flour mixture. Mix after each addition. Stir in vanilla. Fold in egg whites. Pour batter into 3 greased and floured 9-inch round cakepans. Bake at 325°F for 25 minutes or until a wooden pick inserted in center comes out clean. Cool in pans 10 minutes; remove from pans, and let cool completely on wire racks. Spread Lane Cake Filling between layers and on top of cake; spread Seven Minute Frosting on sides. Garnish with pecan halves, if desired. Yield: one 3layer cake. Busted by Gail Shermeyer <4paws@netrax.net> Recipe by: The Southern Living Cookbook, 1987, 8487-0709-5 Posted to Bakery-Shoppe Digest by Gail Shermeyer <4paws@netrax.net> on Apr 13, 1998
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