In a mixer combine all the dry ingredients, and mix for about 30 seconds. Add the butter and mix until the flour gets crumbly. Stir in 1/4 cu[ of the milk and bring the speed to medium high and beat for about 30 seconds. In a bowl, stir together the egg whites, milk, and vanilla. Add to the dry ingredients in 3 additions, scraping down the sides and beating for about 5-10 seconds after each addition. Do not over mix, but make sure it is all incorporated. Pour into 2-7in cake tins, which you have parchment lined and greased. Smooth the batter and bake in a preheated 350 oven for approximately 35 minutes. Bake until a tester comes out clean. Cool in pan for 10 minutes, then turn over onto cooling rack and allow to cool completely. Slice each round into two horizontally to make 4 layers total.
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|Serving Size: 1 Serving (1213g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 1307 (35%)|
|Amt Per Serving||% DV|
|Total Fat 145.2g||194 %|
|Saturated Fat 89g||445 %|
|Monounsaturated Fat 36.6g|
|Polyunsanturated Fat 7.8g|
|Cholesterol 369.4mg||114 %|
|Sodium 84253.1mg||2905 %|
|Potassium 1006.3mg||26 %|
|Total Carbohydrate 527.9g||155 %|
|Dietary Fiber 11.4g||46 %|
|Sugars, other 516.4g|
|Protein 69.9g||100 %|
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Calories per serving: 3754
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