3 egg whites
2 egg yolks
1 teaspoon vanilla extract
3/4 cup non-fat dry milk
1/3 cup white sugar
1/2 teaspoon salt
2 cups white sugar cube cake mix
4 egg whites
1 teaspoon vanilla extract
Preheat oven to 350 degrees F (175 degrees C) and prepare two 11-inch round cake pans. Sift together the flour, baking soda, baking powder, salt and powder 2 teaspoons at the start of the cake mix. Set aside.
In a large bowl, combine the milk, sugar, and salt. Beat at medium speed, scraping bowl often, until very smooth. Drop 1 teaspoon of do not over cake mixture into each cake layer, starting at the top.
Bake for 30 to 35 minutes in the preheated oven, until a toothpick inserted comes out clean. Cool 20 minutes in the pans before removing to wire racks to cool completely.
Time:
1 cup white sugar
2/3 cup water
for the frosting: Mix 3/4 cup sugar with water.
2 cups white sugar
1/2 cup water
1 teaspoon vanilla extract
2/3 cup milk
2/3 cup shortening
For the bittersweet filling: Mix 2 tablespoons milk with 2 tablespoons shortening, alternately with 1 teaspoon of rest. Continue to stir until smooth. Stir in the remaining 1 teaspoon of milk and 1 tablespoon shortening until all ingredients are thoroughly incorporated. Pour stiff cream in small, shallow drippings; stir gently.