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1
FOR CAKE:Cream butter: gradually add sugar, beatin well.
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2
Combine dry ingredients, add to creamed mixture alternately with milk, beginning and ending with flour mixture.
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3
Mix well after each addition.
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4
Stir in vanilla.
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5
Fold in egg whites.
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6
Pour batter into 3 greased and floured 9 in round cake pans.
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7
Bake at 325 degrees for 25 minutes or until a wooden pick inserted in center comes out clean.
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8
Cool in pans 10 minutes; remove from pans and cool completely.
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9
FOR FILLING:Combine egg yolks, sugar and butter in a 2 quart saucepan.
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10
Cook over medium heat, stirring constantly, about 20 minutes until thickened.
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11
Remove from heat, and stir in remaining ingredients.
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12
Cool completely.
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13
FOR Frosting: Combine the first 5 ingredients in top of a double boiler; beat 30 seconds at low speed of electric mixer or just until blended.
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14
Place over boiling water; beat constantly on high speed 7 minutes or until stiff peaks form.
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15
Remove from heat.
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16
Add vanilla; beat an additional 1 minute or until the mixture is thick enough to spread.
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17
To assemble cake: Spread filling between layers and on top of cake; spread sides with frosting.
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18
Garnish with pecan halves, if desired.
