2/3 c. butter
1 3/4 c. sugar
2 eggs
1 tsp. vanilla
1/2 tsp. almond extract
2 3/4 c. flour
2 1/2 tsp. baking powder
1 tsp. salt
1 1/4 c. milk

Mix softened butter, sugar, eggs and flavoring until fluffy. Beat on high speed 5 minutes, scraping bowl occasionally. Mix dry ingredients together and add alternately with milk, beating on low speed. Pour into a greased and floured EBONWARE oblong baking pan (13 by 9 by 2 inch). Bake at 325 degrees F for 40 to 45 minutes.

NOTE: When baking in a pan with a shiny exterior, use 350 degrees.

FLUFFY FROSTING:

1/3 c. water
1 tbsp. light corn syrup
3/4 c. sugar
1/4 tsp. cream of tartar
1/2 tsp. salt
1 egg white
1 tsp. vanilla

Stir water, corn syrup, sugar, cream of tartar and salt, together in a 2-quart saucepan while it is heating and until sugar is dissolved. Bring the mixture to a full boil. Remove it from the heat. With an electric mixer beat egg white until frothy. Gradually pour hot syrup into egg white, beating constantly at high speed. Add vanilla and continue beating until frosting stands in soft peaks. Spread on cooled cake.

NOTE: Frosting may be tinted with food coloring, if desired. Top frosting with toasted coconut, chopped nuts or grated orange peel. This unfrosted cake is also very nice topped with whipped cream and strawberries.