3 c. sugar
3 c. Swans Down Cake Flour
1 c. butter (2 sticks)
1/3 c. Crisco
6 sm. eggs or 5 lg.
1/2 tsp. baking powder
1/4 tsp. salt
1 tsp. almond flavor
1 tsp. vanilla flavor
1 c. milk

Cream sugar, butter, and Crisco together (approximately 10 minutes). Add one egg at a time; mix well after each egg. Pour baking powder into milk and stir. Sift and measure flour. Add salt and sift again. Add flour and milk alternately to sugar mixture. Last, add vanilla and almond flavor. Bake for 1 hour and 15 minutes at 350 degrees.

Note: Don't open oven door until cake has baked for 1 hour. Test with cake tester. It may not take the other 15 minutes. When cake tester comes out clean, cake is done.

NOTE: Eggs and butter should be at room temperature before mixing cake. Never shake cake pan after spooning batter into pan. You will get rid of all the air bubbles if you do.