1 lb. butter
8 eggs, separate
3 c. sugar
2 tsp. vanilla
4 c. flour, sifted
1 1/2 tsp. baking powder
1/2 tsp. salt
1 c. milk

Cream butter, add sugar and mix until it looks like whipped cream. Add egg yolks and vanilla. Add flour and milk alternately. Whip egg whites until thick (not really peaks). Blend into mixture. Bake at 325 degrees for 1 1/2 hours.

When finished baking, cool in pan for 20 minutes, then turn out. Make 1 day before serving. Use angel food pan, greased and floured.

DECORATORS ICING:

1/3 c. egg whites (2 eggs)
1 lb. confectioners' sugar
1 1/2 tsp. almond extract

Beat 1/2 pound sugar and egg whites at high speed for 5 minutes. Add 1/2 cup sugar at a time and beat until glossy and holds stiff peaks. Beat in extract. Spread on cake.