2/3 c. shortening
1 c. sugar
2 eggs
3/4 c. sifted flour
3 tsp. baking powder
1/4 tsp. salt
1 1/4 c. finely rolled graham cracker crumbs
1 c. milk
1/2 tsp. each almond and vanilla extracts

Cream shortening and sugar in bowl. Mix in each egg until smooth. Stir in sifted dry ingredients and cracker crumbs alternately with milk to which flavorings are added. Spread thick batter evenly into 2 well greased and waxed paper lined 8 inch pans. Bake at 350 degrees for 30 minutes or until top springs back when touched lightly. Cool layers thoroughly in pans on racks. Spread whipped cream between layers and over top and sides of cake.