Cake:
- 2¼ cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- ½ cup (1 stick) butter or margarine, softened
- 1 cups granulated sugar
- 1 teaspoon Wilton Imitation
- Clear Vanilla Extract
- ¾ cup milk
- 4 egg whites
- Food Colors, as desired

Icing:
- ¾ cup solid vegetable shortening
- ¾ cup (1½ sticks) butter or margarine, softened
- 1½ teaspoons Wilton Imitation
- Clear Vanilla Extract
- 6 cups (about 1½ lbs.) sifted confectioners' sugar
- 2-3 tablespoons milk

Instructions:
1. Preheat oven to 325°F. Prepare pans with vegetable pan spray.

2. In medium bowl, sift together flour, baking powder and salt; set aside.
In large bowl, beat butter and sugar with electric mixer until light and
fluy. Add egg whites one at a time, beating well after each addition.
Add vanilla and beat well. Add flour mixture to butter mixture
alternately with milk; beat until just combined. If desired, tint portions
of cake batter with icing color. Divide evenly into prepared pans.

3. Bake 17-20 minutes, rotating pans half way between baking. Cakes are
done when toothpick inserted in center comes out clean. Cool 5 minutes
on cooling grid; remove from pans and cool completely.

4. For icing, beat shortening and butter in large bowl with electric mixer
until light and fluy. Beat in vanilla. Gradually add sugar, one cup at a
time, beating well on medium speed. Scrape sides and bottom of bowl
often. When all sugar has been mixed in, icing will appear dry. Gradually
add milk; beat at medium speed until light and fluy.

5. To assemble, cut the crowns o of each cake layer. Place first layer on cake
board or serving plate. Spread a layer of icing to edges of cake. Top with
second cake. Repeat with remaining icing and cake. Ice top and sides of cake.

Makes about 8 servings.