| Amount | Measure | Ingredient -- Preparation Method |
| -------- | ------------ | -------------------------------- |
| 1 | cup | unsalted butter -- softened |
| 2 | cups | sugar |
| 5 | large | egg whites |
| 3 | cups | cake flour |
| 1 | teaspoon | baking powder |
| 1/4 | teaspoon | salt |
| 1 | cup | 2% low-fat milk |
| 2 | teaspoons | vanilla extract |
| baking spray with flour |
| Heat oven to 350°F. Spray three 8 inch cake pans. Cream together the butter and sugar until light and fluffy. Sift dry ingredients together and add to butter mixture alternating with milk. Add vanilla. Beat egg whites until stiff peaks form. Fold into the cake batter. Distribute the batter evenly between the pans. Bake for 25 to 30 minutes or until toothpick inserted in center comes clean. Cool in pans for about 5 minutes and then turn onto a cooling rack and let cool completely before frosting. Makes 12 servings |
| Per Serving: 383 Calories; 16g Fat (37.2% calories from fat); 5g Protein; 56g Carbohydrate; trace Dietary Fiber; 43mg Cholesterol; 121mg Sodium. Exchanges: 1 1/2 Grain (Starch); 0 Lean Meat; 0 Non-Fat Milk; 3 Fat; 2 Other Carbohydrates. |