2/3 c. soft butter
1 3/4 c. sugar
2 eggs
1 1/2 tsp. vanilla
3 c. sifted flour
2 1/2 tsp. baking powder
1 tsp. salt
1 1/4 c. milk

Heat oven to 350 degrees. Grease well, dust with flour 3 (8-inch) layer pans or two (9-inch) or a 13 x 9 oblong pan.

Beat butter, sugar, eggs, and vanilla 5 minutes on high speed in mixer or by hand until fluffy. Sift flour, baking powder, and salt. Add in four additions alternately with milk. Start and end with dry ingredients. Blend on low speed just until smooth.

Bake layers 30-35 minutes, oblong 45-50 minutes.

FLUFFY MARSHMALLOW ICING:

1 c. sugar
1/2 c. water
1/4 tsp. cream of tartar
2 egg whites (1/3 c.)
1 c. small marshmallows
1 tsp. vanilla

Combine sugar, water, and cream of tartar in saucepan. Boil rapidly until syrup spins a 6 to 8-inch thread (242 degrees). While syrup is cooking, beat egg whites until stiff enough to hold a point. As soon as syrup reaches 242 degrees, stir in the marshmallows until dissolved.

Pour hot syrup slowly in a thin stream into egg whites, beating constantly. Add vanilla; beat until icing holds its shape.