Ingredients Cake 2 1/4 cups all-purpose flour 2 teaspoons baking powder 1/2 teaspoon salt 1/2 cup (1 stick) butter or margarine, softened 1 1/3 cups granulated sugar 1 1/2 teaspoons Wilton Imitation Clear Vanilla Extract 1 1/2 teaspoons Wilton Imitation Clear Vanilla Extract 3/4 cup milk 4 egg whites Icing Colors, as desired Icing 3/4 cup solid vegetable shortening 3/4 cup (1-1/2 sticks) butter or margarine, softened 1 1/2 teaspoons Wilton Imitation Clear Vanilla Extract 1 1/2 teaspoons Wilton Imitation Clear Vanilla Extract 6 cups (about 1-1/2 lbs.) sifted confectioners' sugar 2-3 tablespoons milk Supplies Easy Layers 5-Piece Layer Cake Pan Set 6-Inch Easy Layers 5-Piece Layer Cake Pan Set 6-Inch Instructions Click to mark complete - Cake Preheat oven to 325°F. Prepare pans with vegetable pan spray. 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 fluffy. 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. Bake 17-20 minutes or until toothpick inserted in center of cake comes out clean. Cool 5 minutes in pan on cooling grid; remove and cool completely before icing. - Icing For icing, beat shortening and butter in large bowl with electric mixer until light and fluffy. 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 fluffy. - Assemble To assemble, cut the crowns off 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.
