Cream butter; gradually add sugar, beating well at medium speed of an electric mixer. Combine flour, baking powder, and salt; add to creamed mixture alternately with milk, beginning and ending with flour mixture. Mix after each addition. Stir in vanilla. Fold in egg whites. Pour batter into 3 greased and floured 9-inch round cakepans. Bake at 325F for 25 minutes or until a wooden pick inserted in center comes out clean. Cool in pans 10 minutes; remove from pans, and let cool completely on wire racks. Spread Lane Cake Filling between layers and on top of cake; spread Seven Minute Frosting on sides. Garnish with pecan halves, if desired. Yield: one 3layer cake. Busted by Gail Shermeyer <email@example.com> Recipe by: The Southern Living Cookbook, 1987, 8487-0709-5 Posted to Bakery-Shoppe Digest by Gail Shermeyer <firstname.lastname@example.org> on Apr 13, 1998
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|Serving Size: 1 Serving (2138g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 3301 (35%)|
|Amt Per Serving||% DV|
|Total Fat 366.8g||489 %|
|Saturated Fat 122g||610 %|
|Monounsaturated Fat 143.3g|
|Polyunsanturated Fat 83.5g|
|Cholesterol 399.1mg||123 %|
|Sodium 6401.4mg||221 %|
|Potassium 848.6mg||22 %|
|Total Carbohydrate 1513.6g||445 %|
|Dietary Fiber 12.2g||49 %|
|Sugars, other 1501.4g|
|Protein 46.7g||67 %|
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Calories per serving: 9360
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