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

FROSTING:

4 egg whites
1/2 c. granulated sugar
Chocolate curls (optional)

Cream the butter and sugar in your electric mixer. In a medium bowl, combine the dry ingredients. Mix well.

Fold the dry ingredients into the creamed mixture alternately with the milk and vanilla.

Beat the egg whites until stiff. Fold into the mixture.

Turn batter into a greased and floured cake pan.

Bake at 350 degrees for 45 minutes or until the cake is pulling away from the sides of the pan.

Cool in the pan on a rack for 20 minutes before inverting on a rack.

While the cake is baking, prepare the frosting. Beat the egg whites and while beating, slowly add the sugar. When the frosting is glossy and creamy, it is finished.

When the cake is cool, heap with white fluffy frosting.

Sprinkle with chocolate curls, if desired.

Makes one cake; 8 servings.

Tips: This cake as also called White Mountain Cake and was sometimes baked in graduated cake pans to give a mountain effect. Remember to heap with the frosting to represent the white mountains of Colorado.