3 c. sifted cake flour
2 c. sugar
6 egg whites
3/4 c. butter
2 tsp. vanilla
1/2 tsp. salt
1/2 c. water
3 tsp. baking powder
1/2 c. milk

Sift flour, baking powder and salt together. Cream butter and sugar until fluffy. Combine milk, water and vanilla. Add sifted dry ingredients and liquid alternately; beat well. Beat egg whites until stiff. Fold into batter. Pour into greased cake pans. Bake in moderate oven (350 degrees) for 25 minutes. Spread Lady Baltimore filling between layers.

LADY BALTIMORE DIVINITY ICING:

1 1/2 c. sugar
6 tbsp. water
1 tsp. vanilla
2 egg whites, stiffly beaten
1/8 tsp. cream of tartar

Boil sugar and water until mixture spins a thread when drop falls from edge of spoon. Remove from heat and very gradually pour over 2 egg whites, already beaten until stiff (with cream of tartar, as if for meringue), beating the mixture constantly, using electric mixer and large mixing bowl. Add vanilla.

Note: Divide the icing into 2 halves. To one half add:

1 c. chopped raisins
1 c. dates
1 1/2 c. nuts
1/2 tsp. lemon extract

Mix carefully and spread between layers. Spread remaining icing on top and sides of cake.