4 egg whites
1/2 c. sugar
4 egg yolks
1/2 c. sugar
1/4 c. water
1 tsp. vanilla
1 c. cake flour
2 tsp. baking powder
1/4 tsp. salt
1 pkg. vanilla pudding
8 oz. Cool Whip

Beat egg whites until foamy in small mixer bowl. Gradually beat in 1/2 cup sugar; beat until stiff and glossy.

Beat egg yolks until light in large mixer bowl. Gradually beat remaining 1/2 cup sugar, water and vanilla. Add flour, baking powder and salt. Beat 1/2 minute on low speed then 2 minutes at high speed.

Carefully fold small amount of egg yolk mixture into beaten egg whites. Fold egg white mixture into remaining egg yolk mixture. Pour into 2 greased and floured 9 inch layer pans. Bake 30 minutes at 325 degrees. Cool.

Make pudding according to package directions. When cake cools split each layer in half so you will have 4 layers. (Use a saw-blade or electric knife.) Alternate pudding and Cool Whip between layers ending with Cool Whip. Refrigerate no longer than 24 hours, cake will get soggy. Use an electric knife when slicing, the layers tend to slice with a regular knife.