Mrs. Billett's White Cake

I found this recipe in Southern Living magazine.  It won an award, so I thought I'd give it a try.  I have since made it {by request} for several Birthday's.  The lady who won said her mother made this cake every year for her birthday, and they never knew a Mrs. Billett's or where the recipe came from.  I should re-name it! :)

1 cup milk
1 1/2 tsp. vanilla
1 cup butter, softened
2 cups sugar
3 cups cake flour
1 T. baking powder
5 egg whites

Preheat oven to 350*.  Grease 3 {8"} round cake pans; line with parchment paper, and grease and flour parchment.

Stir together milk and vanilla.

Beat butter at medium speed with a heavy duty electric stand mixer until creamy; gradually add sugar, beating until light and fluffy.  Stir together flour and baking powder; add to butter mixture alternately with milk mixture, beginning and ending with flour mixture.  Beat at low speed just until blended after each addition.

Beat egg whites at medium speed until stiff peaks form; gently fold into batter.  Pour batter into prepared pans.

Bake at 350* for 20-23 minutes, or until tooth pick comes out clean.  Cool on wire racks 10 minutes.  Remove from pans to wire racks; discard parchment paper.  Cool completely, about 40 minutes.

Spread vanilla butter-cream frosting between layers, on top and sides of cake.

Vanilla Buttercream Frosting

1 cup butter, softened
1/4 tsp. salt
1 {32oz} package powdered sugar
6-7 T. milk
1 T. vanilla

Beat butter and salt at medium speed with an electric mixer 1-2 minutes, until creamy.  Gradually add powdered sugar alternately with 6 T. milk, beating at low speed until blended and smooth after each addition.  Stir in vanilla.  Add extra milk, if desired for the correct consistency.