3/4 c. butter, softened
2 c. sugar
3 c. sifted cake flour
2 tsp. baking powder
1 c. milk
1 tsp. vanilla extract
5 egg whites, at room temperature
Creamy Caramel Frosting

Cream butter; gradually add sugar, beating until light and fluffy.

Combine flour and baking powder; add to creamed mixture alternately with milk, beginning and ending with flour mixture. Stir in vanilla. Mix well after each addition. Beat egg whites until stiff peaks form; fold into creamed mixture.

Pour batter into 4 greased and floured 9" round cake pans. Bake at 325 degrees for 25 to 30 minutes or until a wooden pick inserted in center comes out clean. Cool in pans 10 minutes; remove layers from pans and let cool completely.

Spread Creamy Caramel Frosting between layers and on top and sides of cake.

CREAMY CARAMEL FROSTING:

4 1/2 c. sugar
3 c. whipping cream
1/3 c. butter
1/3 c. light corn syrup
1 tbsp. vanilla extract

Combine all ingredients except vanilla in a buttered heavy saucepan; cook over medium heat, stirring often, until a candy thermometer reaches 240 degrees (soft ball stage). Let cool slightly; add vanilla, and beat with portable electric mixer at medium speed until spreading consistency.