2/3 c. shortening
3 c. sifted cake flour
1/2 tsp. salt
1 tsp. vanilla extract
Peppermint filling
Fluffy Frosting
1 3/4 c. sugar
3 1/2 tsp. baking powder
1 1/3 c. milk
4 egg whites
3/4 c. (5 oz.) crushed peppermint candy, divided

Cream shortening; gradually add sugar, beating well at medium speed of an electric mixer. Combine flour, baking powder and salt; add to creamed mixture alternately with milk, beginning and ending with flour mixture. Mix after each addition. Stir in vanilla. Beat egg whites (room temperature) until stiff peaks form. Gently fold into batter.

Pour batter into 3 greased and floured 8 inch round cake pans. Bake at 350 degrees for 25-27 minutes or until a wooden pick inserted in center comes out clean. Cool in pans 10 minutes. Remove from pans; cool 10 minutes on wire racks.

While warm, prick cake layers at 1 inch intervals with a fork. Place 1 cake layer on cake plate; spread with 1/3 cup Peppermint Filling and sprinkle with crushed peppermint candy. Repeat with remaining layers. Frost top and sides with Fluffy Frosting; sprinkle top and sides with peppermint candy. Yield: one 3 layer cake.

PEPPERMINT FILLING:

1/3 c. butter
1/3 c. milk
1 c. sugar
1/2 tsp. peppermint extract

Melt butter in a small saucepan. Add remaining ingredients and bring to a boil; stir constantly. Boil 1 minute, stirring constantly. Yield 1 cup.

FLUFFY FROSTING:

1 c. sugar
1/3 c. water
1 tsp. vanilla extract
1/4 tsp. cream of tartar
2 egg whites

Combine sugar, cream of tartar and water in a saucepan. Cook over medium heat; stir constantly until clear. Cook, without stirring, to soft ball stage (240 degrees). Beat egg whites until soft peaks form; beat slowly adding syrup mixture. Add vanilla; continue beating until stiff peaks form and frosting is thick enough to spread. Yield: 5 cups. Note: I crush peppermint candies between towels with a hammer.