1 1/2 c. egg whites
1 tsp. cream of tartar
1/4 tsp. salt
1 tsp. vanilla
1 c. cake flour
1 c. powdered sugar
1 c. white sugar
1/2 tsp. almond extract

First put tube cake pan in oven with temperature at 425 degrees. Leave until cake mixed; ready for pan. (This step is very important; it's success to height of cake.) Sift cake flour and powdered sugar together 6 times; set aside. Beat egg whites until glossy, bubbly - add cream of tartar and salt. Continue to beat couple of minutes or so then sprinkle 1 tablespoon (sifted white sugar) at a time, continue until you only have 2 tablespoons sugar left - add the extract, then rest of sugar. The whites should be standing in soft, glossy peaks. Sprinkle flour and sugar mixture - 2 tablespoons at a time over egg whites - fold in each time - continue until all is used. Put in the preheated pan, keep temperature at 425 degrees. Bake 23 minutes. This is a moist cake.

DIANE'S ICING:

1 pkg. instant pudding, any flavor
1/4 c. sifted powdered sugar
1/4 c. cold milk
1 (8 oz.) box Cool Whip

Beat on low speed, the pudding, milk, and sugar, about 1 minute. Fold in Cool Whip.