Add
eggs, one at a time, beating well after each addition.
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.
Pour 2/3 batter into 3 greased and floured 8-inch round
cake pans.
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.
Bake at 350 degrees for 25 minutes or until wooden pick
inserted in center comes out clean.
Cool in pans 10 minutes;
remove layers from pans and let cool completely.
Spread Easter
Frosting between layers and on top and sides of cooled
cake.
Easter Frosting
4 egg whites
4 1/2 c. sifted powdered sugar
1 c. butter or margarine,
softened
1 tsp. vanilla extract
dash of salt
10 drops red food coloring
Beat egg whites (at room temperature) at medium speed of
electric mixer until frothy.
Gradually add sugar, beating at
high speed until stiff peaks form.
Add remaining ingredients;
beat until smooth.
Yield: enough for 1 (3-layer) cake.
Recipe is believed to be accurate
but is not guaranteed. Recipe is intended for personal use only.
You can print a copy for yourself and/or your friends,
but you cannot publish it or post it to any Internet or other public site
without our permission.
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