2 2/3 c. cake flour
1 1/2 c. sugar
1 tsp. salt
4 tsp. baking powder
2/3 c. Crisco oil
4 egg yolks
1 1/2 tsp. vanilla
1/2 tsp. almond extract
1 c. cool water
4 egg whites
1/4 tsp. cream of tartar
Jell-O lemon pudding
3 1/2 c. confectioners sugar
1/3 c. butter
1/3 c. Crisco
2 tsp. vanilla
1/2 tsp. almond extract

Sift together flour, sugar, salt and baking powder. Make a well; add Crisco oil, egg yolks, vanilla, almond extract and cool water. Beat all until smooth and set aside. In separate bowl, beat whites until frothy. Add cream of tartar; beat until stiff. Fold first mixture into whites. Put into 2 (9-inch) pans, lightly greased and lined with brown paper and pat gently. Bake at 350 degrees, 35 minutes, until lightly golden. Cool 10 minutes in pan.

FILLING:

Make pudding per directions.

FROSTING:

Mix well. Add milk, if needed.