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1
Beat margarine at high speed with an electric mixer until creamy; gradually add 1/2 cup sugar, beating well (about 5 minutes).
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2
Combine flour, baking powder, and salt.
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3
Add to margarine mixture alternately with milk, beginning and ending with flour mixture.
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4
Stir in vanilla.
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5
Beat egg whites at high speed until foamy.
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6
Gradually add remaining 3T sugar, beating until stiff peaks form.
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7
Stir one-third of egg white mixture into batter; fold remaining egg white mixture into batter.
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8
Pour into an 8-inch round cake pan coated with cooking spray.
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9
Bake at 350F for 35 minutes or until a wooden pick inserted in center comes out clean.
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10
Cool in pan on wire rack 5 minutes; remove from pan, and cool completely on wire rack.
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11
Split cake in half horizontally; place bottom layer, cut side up, on a serving plate.
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12
Spread with Vanilla Cream Filling; top with remaining cake layer, cut side down.
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13
Spread Chocolate Glaze over top of cake.
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14
Chill 3 hours.
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15
VANILLA CREAM FILLING: Combine first 5 ingredients in a saucepan, stirring with a wire whisk until blended.
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16
Bring to a boil over medium heat, and cook 1 minute, stirring constantly.
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17
Stir in vanilla.
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18
Cover pan and chill until set.
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19
CHOCOLATE GLAZE: Combine sugar, cocoa, and cornstarch in a small saucepan.
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20
Gradually add milk, stirring until well blended.
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21
Bring to a boil over medium heat, and cook 1 minute, stirring constantly.
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22
Stir in vanilla.
