2 1/4 c. sifted flour
1 tsp. salt
4 tsp. baking powder
1 1/3 c. sugar
1/2 c. shortening
1 c. plus 2 tbsp. milk
1 tsp. vanilla
4 egg whites (1/2 c.)
3 tbsp. fruit gelatin to cake for flavor, color and moistness.

Grease and flour 2 round 8-inch layer pans.

Sift dry ingredients together in mixing bowl. Add shortening, 2/3 cup milk and vanilla. Beat vigorously 2 minutes. Add remaining 1/3 cup milk and unbeaten egg whites. Beat 2 minutes. Add fruit gelatin and beat until color is even. Pour into 2 round 8-inch layer pans. Bake at 350 degrees F. for 25 to 30 minutes. Cool 45 minutes, flip cakes out of pan onto plates. Put cake together with Seven Minute Frosting. Frost top and sides.

SEVEN MINUTE FROSTING:

2 egg whites
1 1/2 c. sugar
1/4 tsp. cream of tartar
1/3 c. cold water
Dash of salt
1 tsp. vanilla
3 oz. fruit gelatin minus 3 tbsp.

Place all ingredients except vanilla in top of double boiler. Beat 1 minute. Place over slightly boiling water and beat 7 minutes or until stiff peaks form. Remove from boiling water, add vanilla and fruit gelatin. Beat until cool. Frost cake.