4 c. sifted cake flour
1 tsp. baking soda
1/2 tsp. baking powder
1/2 tsp. salt
3 c. sugar
1 tbsp. vanilla
2 c. buttermilk
6 egg whites
1 c. butter

Sift together cake flour, baking soda, baking powder and salt. Cream together butter and sugar until light and fluffy. Beat in vanilla. Add dry ingredients alternately with buttermilk, beating well after each addition. Add egg whites; beat at medium speed for 2 minutes.

Pour batter into three waxed paper lined 9 inch round cake pans. Bake at 350 degrees for 20 minutes; reduce heat to 325 degrees and bake 25 minutes or until cake tests done. Cool in pans on rack 10 minutes. Remove from pans; cool on racks. Spread top of one layer with half of vanilla cream filling. Place second layer on top. Spread with remaining filling. Top with third layer. Frost sides and top of cake with Orange Butter Frosting.

CREAMY VANILLA FILLING:

Prepare 1 (3 1/4 ounce) package vanilla pudding and pie filling according to package directions. Cool well.