2 c. sugar
1 c. shortening (don't use butter as cake will be dry)
4 eggs
2 1/2 c. flour
1 tsp. salt
2 tsp. baking soda
1 c. finely chopped almonds
4 tbsp. buttermilk
1 tsp. vanilla
1 tsp. almond extract
2 c. mashed ripe peaches (or canned or frozen peaches)

Heat oven to 350 degrees. Cream the sugar and shortening until light and fluffy. Add eggs, one at a time. Beat well. Sift flour, salt and soda together and add gradually to the creamy mixture. Add buttermilk and flavorings and mashed peaches; beat well. Stir in nuts. Pour batter into 3 well greased and floured 9 inch round pans. Bake for 30 minutes or until the cake is done. Ice with cream cheese icing when completely cooled. Serves 12. Note: If you only want a 2 layer 8 inch cake, just cut the recipe in half.

CREAM CHEESE ICING:

1 1/2 (8 oz.) pkg. cream cheese
1 stick real butter
1 box powdered sugar
1 tsp. vanilla

Beat butter until soft. Add cream cheese and beat thoroughly. Add vanilla and then powdered sugar. Ice cooled cake. Makes enough for 3 layer 9 inch cake.