1 cup unsalted butter, softened
1 cup granulated sugar
1 teaspoon vanilla extract
½ teaspoon peppermint extract
3 cup all-purpose flour
1 tablespoon baking powder
½ teaspoon salt
1 cup buttermilk
5 large egg whites



1 cup unsalted butter, softened
2 ½ cup confectioners sugar
1 10 oz package white chocolate chips, melted according to package directions
1 tablespoon milk



    1. Preheat oven 350 degrees and spray the casket iron skillet with baking spray with flour.
    2. For Cake: In a large bowl, beat butter and sugar with a mixer at medium speed until fluffy, stopping to scrape down the sides. Beat in extracts.
    3. In a medium bowl, whisk together flour, baking powder, and salt.  With a mixer on low speed, gradually add flour mixture to butter mixture alternately with buttermilk.  Beginning and ending with flour mixture, beating just until combined after each addition.
    4. In another medium bowl, using clean beaters, beat egg whites with a mixer on high speeds until they come to stiff peaks.  Stir in ¼ egg whites into batter.  Fold the remaining egg whites into batter.  Pour peppermint batter into prepared skillet.  Bake until lightly brown and until wooden toothpick come out clean.  This should take about an hour. Let cool for 30-1 hour.
    5. For Frosting: In a large bowl, beat butter and confectioners’ sugar with a mixer at medium speed until combined.  Add melted white chocolate and milk, beating until combined.  Spread onto cooled cake.  Garnish with peppermint!