Creighton’s Bubblegum Cake

Sumitted by Linda Everidge Thomas

Cake

1 cup butter

2 cups sugar

4 eggs, separated

1 cup milk

3 cups cake flour

2 teaspoons baking powder

1/4 teaspoon salt

2 teaspoons bubblegum flavoring

Cream butter and sugar until fluffy.

Add egg yolks.

Slowly add dry ingredients, alternating with milk. Beat well.

Fold in stiffly between egg whites and flavoring.

Bake at 350 degrees for 25 minutes in a 9’’x13’’ greased pan.

Filling

1 package gelatin

1 cup Big Red or ginger ale

Let cake cool, then poke holes in cake using a straw.

Mix gelatin and soda together.

Pour mixture on top of cake.

Refrigerate for 1 hour.

Icing

2 cups butter, room temperature

1 1/2 teaspoons bubblegum flavoring

7 cups powdered sugar

3 tablespoons milk

Beat butter until smooth.

Mix in flavoring.

Slowly add powdered sugar and milk.

Mix well.

Add a couple of drops of pink food coloring.

Frost cake and add sprinkles.