1
In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add egg whites, 1 at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder and salt; add to creamed mixture alternately with the milk. Pour into 2 greased 6-in. round baking pans.
2
Bake at 350° until a toothpick inserted in the center comes out clean, 18-22 minutes. Cool for 10 minutes before removing from pans to wire racks to cool completely.
3
For frosting, in a microwave, melt vanilla chips; stir until smooth. Set aside to cool slightly. In a small bowl, combine topping mix and milk. Beat on high speed for 2 minutes or until thickened. Beat in jam and melted chips until blended. Cover and refrigerate for 15 minutes or until frosting achieves a spreading consistency.
4
For filling, in a small bowl, combine 1/2 cup frosting with strawberries and pineapple. Place 1 cake layer on a serving plate; spread with filling. Top with remaining cake layer. Frost top and side of cake with remaining frosting. Store in the refrigerator.
Nutrition Facts
1 piece: 502 calories, 18g fat (11g saturated fat), 27mg cholesterol, 314mg sodium, 79g carbohydrate (56g sugars, 1g fiber), 6g protein.
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