Easter Dawn Cake
Ingredients
Instructions
- 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.
- Pour two-thirds 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° 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.
- Spread Easter Dawn Frosting between layers and on top and sides of cooled cake.
Nutrition & Diet Analysis (per serving)
630
kcal
32% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).