Instructions:

Lane Cake

1 cup butter or margarine, softened
2 cups granulated sugar
3 1/4 cups all-purpose flour
1 tablespoon baking powder
3/4 teaspoon salt
1 cup milk
1 teaspoon vanilla extract
8 egg whites, stiffly beaten
Filling (recipe follows)
Frosting (recipe follows)
Pecan halves (optional)

Filling
8 egg yolks
1 1/2 cups granulated sugar
1/2 cup butter or margarine
1 cup chopped pecans
1 cup raisins
1 cup flaked coconut
1/4 to 1/2 cup Bourbon
1/2 cup sliced maraschino cherries

Frosting
3/4 cup granulated sugar
2 tablespoons plus 2 teaspoons water
1 egg white
1/2 tablespoon light corn syrup
Dash of salt
1/2 teaspoon vanilla extract

Cake: Cream butter: gradually add sugar, beat in well.

Combine dry ingredients, add to creamed mixture alternately with milk, beginning and ending with flour mixture. Mix well after each addition. Stir in vanilla. Fold in egg whites.

Pour batter into 3 greased and floured 9-inch round cake pans. Bake at 325 degrees F for 25 minutes or until a wooden pick inserted in center comes out clean. Cool in pans 10 minutes; remove from pans and cool completely.

Spread filling between layers and on top of cake; spread sides with the frosting. Garnish with pecan halves, if desired.

Filling: Combine egg yolks, sugar and butter in a 2 quart saucepan. Cook over medium heat, stirring constantly, about 20 minutes until thickened. Remove from heat, and stir in remaining ingredients. Cool completely.

Icing: Combine the first 5 ingredients in top of a double boiler; beat 30 seconds at low speed of electric mixer or just until blended. Place over boiling water; beat constantly on high speed 7 minutes or until stiff peaks form. Remove from heat. Add vanilla extract; beat an additional 1 minute or until the mixture is thick enough to spread.

Very nice cake!