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

CREAM FILLING:

1/2 c. butter, softened
1 c. powdered sugar
1 egg white

FROSTING:

1 lg. container Cool Whip
1 1/2 c. sliced fresh fruit (strawberries, kiwi, raspberries, etc.)

Cake: Cream butter and sugar until fluffy. Sift together flour, baking powder and salt 3 times. Mix together milk, water and vanilla. Add flour to creamed mixture, beating well after each addition. Beat egg whites until stiff, but not dry and fold into cake mixture. Pour into three 9 inch cake pans which have been lined with waxed paper. Bake at 350 degrees for 25 minutes or until tested done. Remove cake from oven and cool.

Cream Filling: Cream butter until very soft. Add sugar gradually. Beat egg white until very stiff and add slowly to butter mixture while beating. Spread cream filling between layers.

Frosting: Frost top and sides heavily with Cool Whip. Arrange sliced fruit on top. Keep refrigerated. Note: Cool Whip can be used in place of cream filling.