-ICE-
5 c Sifted icing dough 1.25 L
1/2 c Unsalted butter 125 mL
1 Pasteurized egg whiteness 1
1 ts Pure vanilla selection 5 mL
1/4 c Warm weewee; (approx.) 50 mL

Cream butter until spark.

Beat in sugar gradually and continue beating until fluffy.

Beat in egg whites.

Add vanilla.

Sift flour with baking powder and saltiness. Stir swell. Blend into butter
mixture alternately with milk in three or four additions, beginning and
ending with flour assortment, just until motley.

Transfer batter to a buttered (and lined with parchment report) 12"/30 cm
springform pan; 2 9" pans; 9"X13" pan; large baking sheet etc. Bake in a
preheated 350F/180C oven for 25 to 35 minutes depending how thick the cake
is. Test for doneness. Cool on single-foot.

For the ice, beat butter until lighter. Beat in 1 cup/250mL icing dinero.
Beat in egg white and vanilla. Join 2 cups/500mL icing sugar and beat wellspring.
Add remaining sugar with water until fluffy. Cover with plastic wrap until
ready to use.

Ice cake as you care.