1 c butter, soft
2 c sugar
3 c flour, sifted
2 tsp baking powder
pinch of salt
1 c buttermilk
2 tsp vanilla
8 egg whites,* at room temperature
1 recipe creamy vanilla pudding
1/2 recipe buttercream or 1 recipe milk chocolate or other frosting
*If you keep your egg whites in a tupperware in the fridge, like me, until you need them, 8 egg whites works out to about 1 c of egg whites.
Cream butter, and gradually add sugar, beating until light and fluffy. Sift together dry ingredients. Add flour to butter alternately with buttermilk, beginning and ending with flour. Stir in vanilla. Beat egg whites to stiff peaks; fold into batter.
Pour batter into 3 greased and floured 9- inch round cake pans. Bake at 375 for 20 minutes or until cake tests done. Cool in pans 10 minutes; remove from pans and let cool completely.
Fill with creamy vanilla pudding and frost with buttercream or milk chocolate or other frosting. Makes one 3 layer cake.
coconut layer cake
Replace the buutermilk called for in the recipe with coconut milk. Replace half the vanilla with coconut extract. Bake and cool as directed. Make creamy vanilla pudding, replacing milk with coconut milk, and vanilla with coconut extract. Stir 2 c coconut into the creamy vanilla pudding before setting aside to cool. Fill cake layers. Frost cake with buttercream, in which half the vanilla has been replaced with coconut extract. Cover top and sides of frosted cake with additional coconut. Makes one 3- layer cake.