2 c. flour
1/2 tsp. salt
1 1/3 c. sugar
1 c. milk
3 tsp. baking powder
1/2 c. shortening
1 tsp. vanilla
3 egg whites

Cream shortening with 1 cup of the sugar until light and fluffy. Add vanilla to milk. Mix flour, salt, and baking powder together. Add milk and flour mixtures to shortening mixture, alternating each in small amounts, beating well. Beat egg whites until stiff but not dry. Add remaining sugar gradually to eggs while continuing to beat until it holds a peak. Fold into cake batter. Pour into well greased and floured 8 inch layer pans. Bake at 350 degrees for 30 minutes. Cool 13 minutes before removing from pans.

FROSTING:

5 tbsp. flour
1 c. milk
1/2 c. Crisco
1 c. sugar
1/2 c. butter
1/2 tsp. vanilla
1/2 tsp. almond extract

Cook milk and flour until thick, stirring continually. Cream with other ingredients until no longer sugary. Beat until very creamy.