INGREDIENTS

For the Cake:

1 pouch (601 g) Wholesome Vanilla Cake Mix

4 large Eggland’s Best Cage-Free eggs

1 cup (240 g) milk or dairy alternative

¾ cup (157 g) canola or coconut oil

For the Frosting:

5 large (150g) egg whites

1 cup (200 g) granulated sugar

1 pound (454 g) unsalted butter, room temperature, cut into cubes

¼ cup (28 g) powdered sugar

PROCEDURE

Method of Preparation:

1. Preheat oven to 350F.

2. Spray two 9-inch pans with pan spray.

3. Whisk together oil, milk and eggs into a bowl. Add the cake mix to the bowl and mix until it is fully moistened. The batter will be slightly thick.

4. Evenly spread the batter amongst the pans.

5. Bake cakes for about 30 minutes and cupcakes or until toothpick inserted in center comes out clean.

6. Cool cakes in the pan for 10 minutes, then remove and place on wire rack to cool completely. Once completely cool, carefully cut each cake in half across the equator, to yield 4 layers total.

7. While cakes cool, make the frosting. In the bowl of a stand mixer, combine egg whites and sugar. Place bowl over a pot of simmering water. Heat mixture, whisking continuously until 160°F.

8. Transfer bowl to stand mixer. Using the whisk attachment, whip on medium-high speed until mixture cools, doubles in volume and forms stiff peaks, about 10 minutes.

9. Add in butter one piece at a time, mixing to incorporate after each addition. The mixture may appear curdled, but continue mixing and it will become smooth again. Mix in the powdered sugar until smooth.

10. To frost, spread about a 1/4-inch thick layer of frosting in between each layer of cake.  Spread another layer of frosting on top and along the sides. If desired, pipe designs on top. Click Here For More Information

Why it's important to buy Cage-Free Eggs?