Ingredients
2/3 cup butter or margarine -- softened , 1 3/4 cups sugar , 2 eggs , 2 teaspoons vanilla extract , 3 cups cake flour , 2 teaspoons baking powder , 3/4 teaspoon salt , 1 1/4 cups milk , slightly sweetened whipped cream , fresh fruit, such as berries or kiwi

Method
1. Preheat oven to 325 degrees F. Wash and dry 14 tin cans14 to 16 ounces each, or 14 small (1-cup) souffle dishes; grease and flour insides. , 2. In large bowl of electric mixer, beat butter, sugar, eggs, and vanilla until fluffy. Beat 5 minutes on high speed, scraping bowl occasionally. , 3. Combine flour, baking powder, and salt. , 4. Add dry ingredients to batter alternately with milk. , 5. Spoon about 1/3 cup of batter into each prepared tin can. Bake until a toothpick inserted in center comes out clean, 25 to 30 minutes. (The tops will not brown.) , 6. Remove to a wire rack and cool completely, until the edges become dry and crusty. Run a knife around the inside of cans or dishes to loosen edges, tap on a counter, then turn cakes out; they should slide out easily. , 7. With a serrated knife, cut off and discard the rounded tops of cakes. Turn cakes upside down so cut edges are on the bottom. Cut cakes into two layers and fill with whipped cream and fresh fruit. , * Timesaver Tip: Cake batter can be