Ingredients
1/2 cup butter, softened1-1/2 cups sugar4 egg whites2 teaspoons vanilla extract2-1/4 cups cake flour3 teaspoons baking powder1/2 teaspoon salt1 cup milkFILLING/TOPPING:2 envelopes whipped topping mix (Dream Whip)2/3 cup milk1 cup vanilla or white chips, melted1/4 cup strawberry jam1 can (8 ounces) crushed pineapple, well drained1 cup sliced fresh strawberries
Preparation
In a large bowl, cream butter and sugar. Add egg whites, two at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder and salt; add to creamed mixture alternately with milk.
Pour into two greased and floured 9-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.
In a bowl, beat topping mix and milk on high speed for 4 minutes or until thickened. Combine melted chips and jam; gradually beat into topping. Set aside 1 cup for filling. Cover and chill remaining mixture for 20 minutes or until it reaches spreading consistency.
Add pineapple and strawberries to reserved filling. Place one cake layer on a serving plate; spread with fruit mixture. Top with remaining cake layer. Frost top and sides of cake with chilled topping. Store in the refrigerator.
