Prep Time
15 Mins
Bake Time
40 Mins
Cool Time
10 Mins
Yield
1 (13-inch) layer (7 cups batter)

Make-ahead tip: Freeze each baked layer up to 1 month. Unwrap and thaw at room temperature 2 hours.

 

How to Make It

Step 1

Beat shortening and butter at medium speed with an electric mixer until creamy; gradually add sugar, beating until blended. Add egg yolks, 1 at a time, beating just until blended.

Step 2

Combine flour, baking powder, and salt; add to butter mixture alternately with milk, beginning and ending with flour mixture. Beat at low speed until blended after each addition. Stir in vanilla and almond extracts.

Step 3

Beat egg whites at high speed with electric mixer until stiff peaks form. Fold into cake batter. Spoon batter into 1 greased and floured 13-inch oval cakepan.

Step 4

Bake at 350° for 35 to 40 minutes or until a wooden pick inserted in center comes out clean. Cool in pan on wire rack 10 minutes; remove from pan, and cool completely on rack.

Step 5

Note: Repeat procedure for baking the second 13-inch layer. Prepare cake batter 4 1/2 more times. Spoon 10 1/2 cups batter into a greased and floured 16-inch oval cakepan. Bake at 350° for 40 to 45 minutes. Spoon 5 1/4 cups batter into 1 greased and floured 10-inch oval cakepan. Bake at 350° for 35 to 40 minutes. Repeat procedure with remaining batter for baking the second 16-inch layer and the second 10-inch layer.

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