Easter Dawn Cake

Name: Easter Dawn Cake
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

10 ingredients

6 steps

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

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.