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1.
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Preheat oven to 325 degrees F. Wash and dry 14 tin cans, 14 to 16 ounces each, or possibly 14 small (1-c.) souffle dishes; grease and flour insides.
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2.
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In large bowl of electric mixer, beat butter, sugar, Large eggs, and vanilla till fluffy.
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Beat 5 min on high speed, scraping bowl occasionally.
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3.
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Combine flour, baking pwdr, and salt.
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4.
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Add in dry ingredients to batter alternately with lowfat milk.
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5.
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Spoon about 1/3 c. of batter into each prepared tin can.
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Bake till a toothpick inserted in center comes out clean, 25 to 30 min.
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(The tops won't brown.)
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6.
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Remove to a wire rack and cold completely, till the edges become dry and crusty.
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Run a knife around the inside of cans or possibly dishes to loosen edges, tap on a counter, then turn cakes out; they should slide out easily.
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7.
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With a serrated knife, cut off and throw away the rounded tops of cakes.
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Turn cakes upside down so cut edges are on the bottom.
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Cut cakes into two layers and fill with whipped cream and fresh fruit.
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* Timesaver Tip: Cake batter can be made ahead and frzn before baking.
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Complete steps 1 through 4 and spoon batter into cans.
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Wrap cans with heavy-duty aluminum foil.
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Label and date, and freeze at 0 degrees F up to 6 weeks.
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To bake, don't thaw.
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Remove foil and bake at 325 degrees F till cakes test done, about 30 min.
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Complete steps 6 and 7.
