Root Beer Cake II

¾ cup shortening

1 ½ cups white sugar

5 egg whites

1 ½ teaspoons vanilla extract

2 eggs

2 cups all-purpose flour

1 tablespoon baking powder

1 teaspoon salt

10 fluid ounces root beer, room temperature

¼ cup applesauce

2 (1.5 ounce) envelopes instant dessert topping

8 fluid ounces root beer, chilled

Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan. Sift together the flour, baking powder and salt. Set aside.

In a large bowl, cream together the shortening and sugar until light and fluffy. Add the egg whites, eggs and vanilla and beat until smooth. Add the flour mixture alternately with the applesauce and 1 1/4 cup root beer Beat well, then spread batter into a 9x13 inch pan.

Bake in the preheated oven for 30 to 40 minutes, or until a toothpick inserted into the cake comes out clean. Allow to cool.

To make the frosting: In a large bowl, combine the instant dessert topping with 1 cup chilled root beer. whip until fluffy then spread on cooled cake.