Easter Dawn Cake

3/4 cup butter, softened
1 3/4 cups granulated 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

Cream butter. Gradually add sugar, beating well. 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 extract. 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 F 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 Dawn Frosting between layers and on top and sides of cooled cake.

Easter Dawn Frosting:
4 egg whites
4 1/2 cups sifted confectioners' sugar
1 cup butter or margarine, softened
1 teaspoon 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.