1 c. shortening
3 c. flour
1 tsp. salt
1/2 tsp. baking soda
1 tsp. baking powder
1 tsp. lemon flavoring
2 c. sugar
1 c. buttermilk
5 egg whites
1/4 tsp. almond extract

Cream shortening and sugar. Add sifted dry ingredients alternately with buttermilk to which extracts have been added. Last, beat in egg whites one at a time, beating about 2 minutes after each. Bake in two 8-inch greased and floured pans for about 30 minutes at 350 degrees.

FROSTING:

1 c. light brown sugar
1/2 c. white sugar
2 egg whites
5 tbsp. water
6 lg. marshmallows, cut into sm. pieces

In double boiler top, combine first 4 ingredients. Cook over boiling water, beating with electric mixer at medium speed until mixture holds peaks about 7 or 8 minutes. Add marshmallows and continue beating to spreading consistency.