Cake: 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 Resurrection Day Dawn Frosting between layers and on top and sides of cooled
Frosting: 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.