Easter Dawn Cake

• 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

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 350u0b0 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.

butter, sugar, eggs, cake flour, baking powder, salt, milk, vanilla, coloring, drops oil

Taken from www.myrecipes.com/recipe/easter-dawn-cake (may not work)