| Directions: | | | | | | | |
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| Cake | | | | | | | |
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| 1 | Cream / whisk together butter, sugar & egg whites. | | | | | | |
| 2 | Mix in remaining dry and wet ingredients except for flour. | | | | | | |
| 3 | Mix flour in on low then pulse high briefly to fully incorporate. | | | | | | |
| 4 | Pour into 2 greased / papered 9″ cake pans. | | | | | | |
| 5 | Bake at 325F until a knife in the middle comes out clean, about 25-30 minutes. | | | | | | |
| 6 | Remove from pans and put into ziplock bags in fridge to cool | | | | | | |
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| Frosting | | | | | | | |
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| 1 | Cream / whisk together all ingredients, starting with 2 Tbsp of milk. | | | | | | |
| 2 | Continue to add milk 1 Tbsp at a time until proper consistency is reached. | | | | | | |
| 3 | Proper consistency is one that forms a slight crust after 30 minutes of drying. | | | | | | |
| 4 | If it gets too wet, add more powdered sugar. | | | | | | |
| 5 | Refrigerate slightly and load into pastry bag for piping onto cold cake layers. | | | | | |
