In a large mixing 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. baking
pans. Bake at 350 degrees F for 18-22 minutes or
until a toothpick inserted near the center comes
out clean. Cool for 10 minutes before removing
from pans to wire racks.
In a mixing 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.
Originally Submitted
4/26/2012
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