It's vanilla with vanilla cream filling and wild raspberry jam between the layers. Pink butter frosting.
White Cake Supreme
1 tablespoon baking powder
1 tsp. salt
¾ cup shortening
1 ½ cups sugar
1 ½ teaspoons vanilla
1 cup milk (preferably whole)
5 eggs whites (reserve yolks for filling)
Grease and lightly flour two 9 x 1 ½ inch round baking pans. Set aside. Stir together flour, baking powder, and salt. In mixing bowl, beat shortening on medium speed for about 30 seconds. Add sugar and vanilla and beat until fluffy. Add dry ingredients and milk alternately to beaten mixture, beating on low speed after each addition till just combined.
In small mixer bowl, with clean beaters, beat egg whites until stiff peaks form. Gently fold into the batter, and turn into prepared pans. Bake in 375 degree oven for about 20 minutes or until inserted toothpick comes out clean. Place on wire racks for 10 minutes, then remove from pans to cool thoroughly.Slice each cake layer in half horizontally. Spread each layer with raspberry jam, then with almost third of this basic cream filling. Frost the cake with butter frosting, tinted if desired, (recipe below), chocolate decorations, and one pink candle.
For chocolate decorations, melt 1 cup semisweet chocolate chips with 1/2 tablespoon shortening. Spread into a rectangle on a sheet of waxed paper, and let sit until it nearly sets. Cut shapes out with a knife or cookie cutters and then allow to harden completely. Finally, plop them on a frosted cake however you like.