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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
2/3 cup butter or margarine, softened |
1 3/4 cups sugar |
2 eggs |
3 cups sifted cake flour |
2 1/2 teaspoons baking powder |
1 teaspoon salt |
1 1/4 cups milk |
1 1/2 teaspoons vanilla extract |
6 drops red food coloring |
3 drops oil of peppermint |
easter dawn frosting |
Directions:
1. Cream butter; gradually add sugar, beating well. Add eggs, one at a time, beating well after each addition.
2. Combine flour, baking powder, and salt; add to creamed mixture alternately with milk, beginning and ending with flour mixture. Mix well after each addition. Stir in vanilla.
3. Pour two-thirds batter into 3 greased and floured 8-inch round cake pans.
4. Add food coloring and oil of peppermint to the remaining batter. Spoon pink batter equally into batter in 3 pans. Swirl pink batter into white batter to obtain a marbled effect.
5. Bake at 350° for 25 minutes or until a wooden pick inserted in center comes out clean. Cool in pans 10 minutes; remove layers from pans, and let cool completely.
6. Spread Easter Dawn Frosting between layers and on top and sides of cooled cake.
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