Moms White Cake Recipes

Steps:

• 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.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13-inch baking pan.
• Beat eggs in a stand mixer fitted with the whisk attachment on high speed until thick and lemon-colored, about 3 minutes. Gradually add sugar, beating until mixture is thick, about 5 minutes. Fold flour, baking powder, and salt into the batter by hand.
• Microwave milk in a small microwave-safe bowl until it begins to bubble, about 1 minute. Stir in butter until melted. Add vanilla extract.
• Pour milk mixture into the batter; blend on low speed until well-combined and smooth. Pour into the prepared pan.
• Bake in the preheated oven until a toothpick inserted in the center comes out clean, 25 to 30 minutes.

Steps:

• 1. Preheat oven to 350 degree. Line the bottoms of two 9 - inch round cake pans with waxed, or parchment paper, sprayed with cooking spray. I spray the pan before laying the parchment, and then also again after. Combine flour, baking powder and salt in medium bowl; set aside.
• 2. Beat butter and sugar in large bowl with electric mixer at medium speed until light and fluffy. Add egg whites, two at a time, beating well after each addition. Add vanilla; beat until blended, with mixer at low speed, add flour mixture alternately with milk, beating well after each addition. Pour batter evenly into prepared pans.
• 3. Bake 25 minutes or until wooden pick inserted into centers come out clean. Cool cakes in pans on wire rack 10 minutes. Loosen edges and invert layers onto rack to cool completely.
• 4. PREPARE FROSTING AND FRUIT FILLING... Strawberry frosting.. Beat whipped topping and milk in medium bowl with electric mixer on low speed until blended. Beat on high speed 4 minutes until topping thickens and forms peaks. With mixer at low speed, beat melted chocolate into topping. Add jam; beat until blended. Chill 15 minutes or until of spreading consistency.
• 5. Fruit filling: Combine 1 cup strawberry frosting,(recipe above), pineapple and strawberries in medium bowl; mix well.
• 6. To fill and frost cake, place one layer on cake plate, spread top with fruit filling. Place second layer over filling. Frost top and sides. Place strawberries on top of cake, if desired