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White Cake Layers

Yield Makes 4 layers

Ingredients

  • 1/2 cup butter or margarine, softened
  • 1/2 cup shortening
  • 2 cups sugar
  • 2/3 cup water
  • 2/3 cup milk
  • 3 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 2 tablespoons vanilla extract
  • 1 teaspoon almond extract
  • 6 egg whites

How to Make It

  1. Beat butter and shortening at medium speed with an electric mixer 2 minutes or until creamy; gradually add sugar, beating well.

  2. Combine water and milk. Combine flour, baking powder, and salt; add to butter mixture alternately with milk mixture, beginning and ending with flour mixture. Stir in vanilla and almond extracts.

  3. Beat egg whites at high speed until stiff peaks form; fold into batter. Pour into 4 greased and floured 8-inch round cake pans.

  4. Bake at 350° for 15 to 17 minutes, or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes; remove from pans, and cool on wire racks.

  5. Note: For 9-inch layers, bake at 350° for 12 to 14 minutes, or until a wooden pick inserted in center comes out clean.