Almond Butter Cake
Source of Recipe
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(one recipe)
1 cup butter, softened
1/2 cup shortening
3 cups sugar
4 1/2 cups all-purpose flour
1 tbs. baking powder
1/2 tsp. salt
1 1/2 cups cold water
2 tsp. vanilla extract
1 1/2 tsp almond extract
9 egg whites
Grease bottoms of one 12", one 8" and one 6" round cake pans. Do not grease sides. Line bottoms of pans with wax paper: grease and flour wax paper. Set aside.
Cream butter & shortening in large mixing bowl, gradually add sugar, beating well. Combine dry ingredients; add to creamed mixture alterately with cold water, beginning and ending with flour mixture. Mix well after each addition. Stir in flavorings.
Beat egg whites until soft peaks form; fold into batter. Pour 1 3/4 cups batter into 6" pan, 2 3/4 cups batter into 8" pan and remaining batter into 12" pan. Bake layers at 325 for 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool in pans 10 minutes; remove from pans, peel off paper and cool on wire racks
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