3/4 cup butter, softened
2 cups sugar
4 eggs, separated
2 1/2 cups all purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
1 cup milk
2 teaspoons vanilla extract
Butter Cream Frosting

Cream butter; gradually add sugar, beating well. Add egg yolks, one at a time, beating well after each addition.
Combine flour, baking powder and salt; add to creamed mixture alternately with milk, beginning and ending with flour mixture. Mix well after each addition. Stir in Vanilla.
Beat egg whites (at room temperature) until stiff peaks form. Gently fold into batter.
Pour batter into two greased and floured 9-inch round cakepans, or a 13x9x2 in rectangular baking pan. Bake at 325 for 40-45 minutes or until wooden pick inserted comes out clean. Cool in pan(s) 10 minutes, then remove and cool completely before frosting.

Butter Cream Frosting
3/4 cup butter or margarine, softened
2 1/4 cups sifted powdered sugar
3 tablespoons milk
3/4 teaspoons vanilla extract

Cream butter; gradually add sugar, beating well. Add milk and vanilla, beating until smooth. Yield: enough for one 3 layer cake.