Ingredients
1/4 cup butter, softened3/4 cup sugar2 egg whites1 teaspoon vanilla extract1 cup plus 2 tablespoons cake flour1-1/2 teaspoons baking powder1/4 teaspoon salt1/2 cup milkFROSTING/FILLING:1/2 cup vanilla or white chips1 envelope whipped topping mix (Dream Whip)1/3 cup milk3 tablespoons seedless strawberry jam1/2 cup sliced fresh strawberries1/4 cup drained crushed pineapple
Preparation
In a large bowl, cream butter and sugar until light and fluffy. Add egg whites, one 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 two greased 6-in. round baking pans.
Bake at 350° for 18-22 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
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 one cake layer on a serving plate; spread with filling. Top with remaining cake layer. Frost top and sides of cake with remaining frosting. Store in the refrigerator.
