CAKE

2 1/4 cups all purpose flour

2 tsp baking powder

1/2 tsp salt

3/4 cup butter or margarine, softened

1 1/3 cups granulated sugar

1 1/2 tsp vanilla

2-3 tb milk

4 egg whites

food coloring

Preheat oven to 325°F. Spay pans with non-stick spray.

In medium bowl, sift together flour, baking powder and salt; set aside. In large bowl, beat butter and sugar with electric mixer until light and fluffy. Add egg whites one at a time, beating well after each addition. Add vanilla and beat well. Add flour mixture to butter mixture alternately with milk; beat until just combined. Tint portions of cake batter with icing color by starting with a pan of the untinted icing. Add a small amount of food coloring and mix and pour that into the next pan. Continue to add coloring to the batter and pouring into the next pan until you have the number of layers you want.

Bake 17-20 minutes or until toothpick inserted in center of cake comes out clean. Cool 5 minutes in pan on cooling grid; remove and cool completely before icing.

FROSTING

1 cup unsalted butter, softened

1 /4 tsp table salt

3-4 cups sifted confectioner's sugar

1 tb clear vanilla

4 tb milk or heavy cream

food coloring, if desired

Beat butter for a few minutes with a mixer with the paddle attachment on medium speed. Add 3 cups of powdered sugar and turn your mixer on the lowest speed (so the sugar doesn't blow everywhere) until the sugar has been incorporated with the butter. Increase mixer speed to medium and add vanilla extract, salt, and 2 tablespoons of milk/cream and beat for 3 minutes. If your frosting needs a more stiff consistency, add remaining sugar. If your frosting needs to be thinned out, add remaining milk 1 tablespoons at a time.