1 c. butter, softened
2 c. sugar
3 1/4 c. all-purpose flour
1 tbsp. baking powder
3/4 tsp. salt
1 c. milk
1 tsp. vanilla extract
8 egg whites
Lane Filling
Seven-Minute Frosting

Cream butter in a large mixing bowl; gradually add sugar, beating well at medium speed of an electric mixer. Combine dry ingredients; add to creamed mixture alternately with milk, beginning and ending with flour mixture. Mix just until blended after each addition. Stir in vanilla.

Beat egg whites, at room temperature, in a large mixing bowl at medium speed of an electric mixer until stiff peaks form. Fold egg whites into batter.

Pour batter into 3 greased and floured 9-inch round cake pans. Bake at 325 degrees 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 Filling between layers and on top of cake; spread sides with Seven- Minute Frosting. Yield: one 3-layer cake.