3 1/3 c. cake flour

1 ½ tsp. salt
4 tsp. baking powder
1½ c margarine
½ c. butter
1 3/4 c. sugar
1 egg yolk
7 egg whites
½ c. sugar
1 1/3 c. milk
2 tsp. vanilla extract
1 tsp. almond extract

Combine dry ingredients in separate bowl. Set aside. Cream margarine, butter, sugar and egg yolk until light and fluffy in mixer. In a separate bowl beat egg whites and sugar as for a meringue; set aside. Add flour and milk to creamed mixture alternately in mixer. Add flavorings. Gently fold in egg whites. Pour into two greased and floured 9-inch pans. Bake at 350⁰F for 30 minutes. Do not over-bake

Frosting:
1 ½ c shortening
½ c. margarine
8 c. powdered sugar
½ tsp. salt
2 tsp. vanilla
1 c. whipping cream

Cream shortening and margarine until fluffy. Add sugar and continue creaming until well blended. Add salt, vanilla and 6 oz. cream. Blend on low speed until moistened. Add additional 2 oz. cream if necessary and beat at high speed until frosting is fluffy.

“This cake recipe belonged to my Great-Aunt Marian Lock. I have been told of her fabulous, prize-winning cakes for years so I was happy to use her recipe and share in her love for baking” –Abby.