"2 1/2 cups of all-purpose flour"
"2 1/2 teaspoons of active dry yeast"
"2/3 cup of unsalted butter, softened"
"2 tablespoons of vanilla extract"
"1 1/2 cups of confectioners' sugar"
"3 large eggs"
"1 cup of whole milk"
Pink Frosting
"1 cup of water"
"2 cups of confectioners' sugar"
"3 tablespoons of raspberry gelatin"
"2 egg whites, beaten until stiff"
"1 tablespoon of vanilla extract"
"2 1/2 cups of all-purpose flour"
"2 1/2 teaspoons of active dry yeast"
"2/3 cup of unsalted butter, softened"
"2 tablespoons of vanilla extract"
"1 1/2 cups of confectioners' sugar"
"3 large eggs"
"1 cup of whole milk"
Pink Frosting
"1 cup of water"
"2 cups of confectioners' sugar"
"3 tablespoons of raspberry gelatin"
"2 egg whites, beaten until stiff"
"1 tablespoon of vanilla extract"
"Sift together the flour and yeast."
"In a separate bowl, cream together the butter and vanilla extract
Add the confectioners' sugar gradually, beating until smooth."
"Add the eggs one at a time, beating well after each addition, until the mixture is creamy."
"Add the dry ingredients, alternating with the milk, and beat until just combined."
"Pour into two greased and floured 9-inch round cake pans and bake in a moderate oven (375°F) for 30 to 35 minutes."
"Let cool, then cover and fill with pink frosting."
Pink Frosting
"Mix the water, confectioners' sugar, and gelatin together
Bring to a boil over medium heat, stirring constantly, until the sugar has dissolved."
"Add this mixture slowly to the beaten egg whites, beating at high speed until stiff peaks form."
"Add the vanilla extract and mix well"
