Ingredients:
Cake 1 cup butter, softened 2 cups sugar 3-1/2 cups cake flour 1 tablespoon baking powder Pinch of salt 1 cup milk 1 teaspoon vanilla extract 8 egg whites Filling 2/3 cup butter, softened 2-1/2 cups confectioner’s sugar 1/4 cup rum Frosting 2 cups sugar 2 egg whites 1 cup water 1-1/2 teaspoons light rum

Instructions:
Cream the butter and add the sugar, mixing it together. Combine the flour, baking powder and salt and add to creamed butter/sugar a little at a time, then add a little of the milk at a time. Stir in the vanilla extract. Beat egg whites to stiff peaks and fold into the batter. Grease your baking pans with butter and line them with waxed paper. Fill the pans with the batter. Bake at 350 degrees for approximately 35 minutes. Let cool. For the filling, combine all those ingredients and beat until smooth. Refrigerate until ready to assemble the cake. For the frosting, combine the sugar, egg whites and water in the top of a double boiler and beat for 30 seconds to get it all nicely combined. Place over boiling water in your double boiler and beat constantly with your electric mixer until soft peaks form. Remove from the heat, add the rum and beat 2 more minutes until thick enough to spread. Spread the filling between the cake layers and spread the frosting on the top and sides of the cake – then, enjoy.