Ingredients

1 C. shortening
2 C. sugar
4 eggs
3 C. cake flour; sifted
2 1/2 tsp. baking powder
1/2 tsp. salt
1 C. milk
1 tsp. almond extract
1 tsp. vanilla extract

Cooking Instructions

Cream shortening; gradually add sugar, beating well at medium speed of an electric mixer. Add eggs, one at a time, beating well after each addition. 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 flavorings. Pour batter into 3 greased and floured 9-inch round cake pans. Bake at 375 degrees for 20 to 25 minutes or until a wooden pick inserted in center comes out clean. Cool in pans 10 minutes; remove from pans, and let cool completely on wire racks. Frost as desired. Yellow C.cakes: Spoon the batter into paper-lined muffin pans, filling each C. half full. Bake at 375 degrees for 20 minutes. Remove from pans, and let cool on wire racks. Frost as desired.
 
 
"Every moving thing that is alive shall be food for you; I give all to you, as I gave the green plant." (Genesis 9:3)