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

Cream butter. Gradually add sugar, creaming until light and fluffy. Beat 10 minutes on electric mixer. Sift flour with baking powder and salt. Add eggs one at a time to creamed mixture, beating well after each addition. Add flour mixture alternately with milk and flavorings, beating after each addition until smooth. Pour batter into 3 (9 inch) larger pans, lined on bottoms with waxed paper. Bake at 350 degrees for 25 to 30 minutes. Cook in pans 10 minutes, then turn out and cool on racks.