1/2 cup butter, softened
1 cup all-purpose flour
1 cup packed brown sugar
3/4 cup white sugar
1 teaspoon vanilla extract
3 egg whites
1 cup all-purpose flour
3/4 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon baking powder
1/4 teaspoon ground cinnamon
1 1/2 teaspoons vanilla extract
1 (15 ounce) can ladyfingers, warmed
Preheat the oven to 425 degrees F (220 degrees C).
In a medium bowl, cream together the butter, brown sugar, white sugar, brown sugar, and white sugar until smooth. Stir in the vanilla. Beat in egg whites, then stir in the flour, baking soda, salt and baking powder. Mix until well mixed. Spread the mixture evenly into an 8x8 inch pan.
Bake in the preheated oven for 10 to 12 minutes in the preheated oven, or until a toothpick inserted into the center of the cake comes out clean. Cool completely on a wire rack.
While the ladyfingers and cake are baking, combine the lemon-lime soda, lemon-lime soda, sugar and lemon-lime soda. Mix thoroughly.
Combine the ladyfingers with the lemon-lime soda mixture, then dip the ladyfingers into the cool whip.
Meanwhile, preheat oven to 350 degrees F (175 degrees C). Brush ladyfingers and frosting onto the inside of the ladyfinger cookies. Place on a big baking sheet.
Bake ladyfingers for about 10 minutes in the 350 degrees F (175 degrees C) oven, or until fingertip-sized cracks appear on the sides of the cookies. Allow ladyfingers to cool slightly on the baking sheet before frosting. Allow ladyfingers to cool completely on the baking sheet before cutting into squares. Store ladyfingers in an airtight container until serving time.
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