ingredients

FILLING/TOPPING: 2 (1.3 ounce) envelopes whipped topping mix, 2/3 cup milk, 1 cup vanilla or white chips, melted, 1/4 cup strawberry jam, 1 (8 ounce) can crushed pineapple, well drained, 1 cup sliced fresh strawberries.

Directions 1.In a large mixing bowl, cream butter and sugar. Add egg whites, two at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder and salt; add to creamed mixture alternately with milk. 2.Pour into two greased and floured 9-in. baking pans. Bake at 350 degrees F for 18-22 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks. 3.In a mixing bowl, beat topping mix and milk on high speed for 4 minutes or until thickened. Combine melted chips and jam; gradually beat into topping. Set aside 1 cup for filling. Cover and chill remaining mixture for 20 minutes or until it reaches spreading consistency. 4.Add pineapple and strawberries to reserved filling. Place one cake layer on a serving plate; spread with fruit mixture. Top with remaining cake layer. Frost top and sides of cake with chilled topping. Store in the refrigerator.