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Ice Cream Cake

1 cup sugar ½ cup butter ½ cup milk 1¾ cups Five Roses flour 1 teaspoon baking powder 3 eggs ½ teaspoon vanilla Cream the sugar with the butter. Add milk, then the flour sifted with the baking powder. Beat well and fold in whites of eggs. Add vanilla. Bake in 2 tins from 20 to 30 minutes. Frost with yolks of eggs and white sugar.