Ice Water Cake
Ice Water Cake
    Ingredients
    For the Cake:
    For the Cool Whip Frosting:
    Instructions
    For the Cake:
    1. Cream together shortening and sugar until light and fluffy. Add vanilla. Remove ice and add 1½ cups water alternately with sifted flour in three additions, beating well after each addition. Add baking powder. Fold in stiffly beaten egg whites. Bake in 3 greased 9-inch layer pans (or one 9 X14 inch sheet pan) at 375 degrees for 25 minutes. IMPORTANT! DO NOT OVERBAKE!
    For the Cool Whip Frosting:
    1. Combine pudding mix, sugar and milk in a bowl. Beat on low speed until well blended, about 1-2 minutes. Fold in whipped topping. Spread on cake.