Fruit-Filled White Cake

1/2 cup butter or margarine, softened
1-1/2 cups sugar
4 egg whites
2 teaspoons vanilla extract
2-1/4 cups cake flour
3 teaspoons baking powder
1/2 teaspoon salt
1 cup milk

Filling/Topping
2 envelopes whipped topping mix
2/3 cup milk
1 cup vanilla or white chips, melted
1/4 cup strawberry jam
1 can (8 ounces) crushed pineapple, well drained
1 cup sliced fresh strawberries

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.

Pour into two greased and floured 9-in. baking pans. Bake at 350 degrees 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.

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.

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. Makes 10-12 servings.