Glaze cake while hot with boiled 1/2 cup sugar, 1/4 cup water and 1/2 teaspoon almond extract.

FLUFFY ICING:

1/2 c. water
3 tbsp. Karo
1/2 tsp. cream of tartar
1/2 tsp. vanilla
2 1/2 c. sugar
4 egg whites
1/2 to 1 c. powdered sugar, sifted

Cook sugar, Karo and water to 240 to 242 degrees. Beat the egg whites and cream of tartar until soft peaks form. Very slowly pour the syrup mixture over the beaten egg whites while the mixer is beating the two together. Beat well and add 1/2 to 1 cup powdered sugar. Spread over cake.