I received this recipe as part of a wedding gift. I have made it for a couple of summer gatherings with friends and most recently when my husband requested that I make it for his birthday. —Tricia Bryan, Bolivar, Ohio
Mom’s Favorite White Cake
Ingredients
- 1/4 cup butter, softened
- 3/4 cup sugar
- 2 large egg whites, room temperature
- 1 teaspoon vanilla extract
- 1 cup plus 2 tablespoons cake flour
- 1-1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup 2% milk
- frosting/filling:
- 1/2 cup vanilla or white chips
- 1 envelope whipped topping mix (Dream Whip)
- 1/3 cup 2% milk
- 3 tablespoons seedless strawberry jam
- 1/2 cup sliced fresh strawberries
- 1/4 cup drained crushed pineapple
Directions
- In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add egg whites, 1 at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder and salt; add to creamed mixture alternately with the milk. Pour into 2 greased 6-in. round baking pans.
- Bake at 350° until a toothpick inserted in the center comes out clean, 18-22 minutes. Cool for 10 minutes before removing from pans to wire racks to cool completely.
- For frosting, in a microwave, melt vanilla chips; stir until smooth. Set aside to cool slightly. In a small bowl, combine topping mix and milk. Beat on high speed for 2 minutes or until thickened. Beat in jam and melted chips until blended. Cover and refrigerate for 15 minutes or until frosting achieves a spreading consistency.
- For filling, in a small bowl, combine 1/2 cup frosting with strawberries and pineapple. Place 1 cake layer on a serving plate; spread with filling. Top with remaining cake layer. Frost top and side of cake with remaining frosting. Store in the refrigerator.
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