1 c. butter
2 c. sugar
3 c. sifted Swans Down cake flour
3 tsp. baking powder
1/2 tsp. salt
4 eggs
1 c. milk
1 tsp. vanilla
1/2 tsp. almond extract

Preheat oven to 350°F. Cream butter; gradually add sugar, creaming until light and fluffy. Sift flour with baking powder and salt. Add eggs one at a time to creamed mixture, beating well after each addition. Add flour mixture alternately with milk and flavorings, beating after each addition until smooth. Pour batter into three greased and floured 9 x 2-inch cake pans.

Bake at 350°F for 25 to 30 minutes. Cool in pans 10 minutes. Remove from pans; finish cooling on racks.