1 c. butter
2 c. sugar
1 c. milk
4 c. cake flour
2 tsp. baking powder
8 egg whites, beaten stiff
1 tsp. vanilla

Cream butter well, add sugar and milk with dry ingredients which have been sifted. Fold in egg whites and lastly vanilla. Bake in 3 (8 inch) round layer cake pans.

FILLING:

8 egg yolks
1/2 c. sugar
1/4 lb. butter
1 c. white raisins
1 c. shelled pecans
1/2 c. bourbon or brandy

Beat eggs until light. Add sugar, butter, raisins and pecans. Stir and cook until thick in double boiler. Just before spreading, add bourbon. Spread between layers. Frost top and sides with favorite white fluffy icing.