Beat butter and shortening at medium speed with an electric mixer until creamy; gradually add sugar, beating well.
Combine flour, baking powder, and salt; add to butter mixture alternately with milk and water, beginning and ending with flour mixture. Beat at low speed until blended after each addition. Stir in extracts.
Beat egg whites at high speed with an electric mixer until stiff peaks form; fold about one-third of egg whites into batter. Gradually fold in remaining egg whites.
I just finished baking this. SOOOO GOOD!!! I don't care too much for almond extract, so I wouldn't double it. This much is just fine for me. It's light, moist, and tastes GREAT! I'm using it with Milk Chocolate Frosting. Can't wait for the finished product!
I can sum up this recipe very quickly. MOIST, EASY, DELICIOUS!!!
Couldn't be easier to make and I like the fact that the ingredients are simple. I used this recipe to make cupcakes and I was very pleased. I did however, add an additional 1/4 tsp. of almond because initially after my first taste I thought it could use a touch more.
For those of you wondering...Bake @ 350 for 18 min. Came out perfect.
Sorry, but those who did not like this recipe must have missed something. I have been making this for almost 10 years and it is one of my all-time favorite cakes. It's very moist and light, and gets rave reviews every time I make it. The only thing I do differently is I double the almond extract, because I really love the flavor it adds. It reminds me of wedding cake. I agree that it is annoying to have to look elsewhere for the baking time and temparature, though.
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