- Serves 10-12.
- 3 cups sifted all-purpose flour
- 1 Tablespoon baking powder
- 1 Tablespoon salt
- 3/4 cup butter or margarine
- 1-1/2 cups sugar
- 3/4 cup milk extract cream cheese, softened
- 1/2 cup water
- 1 teaspoon vanilla
- 3 egg whites
- Peppermint Frosting 1 (8-oz.) pkg.
- 1 cup butter, softened
- 1 (2-lb.) pkg. powdered sugar
- 1/4 cup whipping cream
- 2 teaspoons peppermint extract
- 8 small candy canes, crushed
Sift together flour, baking powder, and salt. In medium bowl, cream together butter and sugar until light and fluffy. In a third bowl, combine milk, water, and vanilla extract. Add flour mixture to creamed butter mixture alternately with milk mixture, beating after each addition. In small bowl, beat egg whites until stiff but not dry. Lightly fold egg whites into batter. (For pink cakes, add red food coloring here.) Turn into two greased 9-inch round pans. Bake at 350ï¿½ for 40 minutes or until tester comes out clean. Cool 10 minutes, then turn onto wire rack to cool completely.
For Peppermint Frosting:
Mix cream cheese and butter, gradually adding powdered sugar, whipping cream, and then peppermint extract. (For pink frosting, add red food coloring here.) Spread frosting between layers and sprinkle with 1/3 of the crushed candy canes. Frost remainder of cake and sprinkle with remaining candy.
This cake also looks pretty if you tint the batter and the frosting pink with a drop or two of red food coloring.