White Layer Cake

Serves: 10-12

1/2 cup butter, softened

1 1/2 cups sugar

4 egg whites

2 teaspoons vanilla extract

2 cups all-purpose flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

1 1/3 cups buttermilk

2 1/2 cups frosting of your choice

In a large mixing bowl, cream butter and sugar until light and fluffy. Add egg whites, one at a time, beating well after each addition. Beat in vanilla.

Combine the flour, baking powder, baking soda and salt; add to creamed mixture alternately with buttermilk, beating well after each addition.

Spread evenly into two greased and floured 9-inch round baking pans. Bake at 350 degrees for 30 to 35 minutes or until a toothpick inserted near the center comes out clean.

Cool for 10 minutes before removing from pans to wire racks to cool completely. Spread frosting between layers and over the top and sides of cake.

Source:  “The Taste of Home Baking Book,” from Reader’s Digest, $29.95