1 c. butter
1/2 tsp. almond flavoring
1/2 tsp. lemon flavoring
2 c. sugar
3 1/2 c. cake flour
5 tsp. baking powder
1/2 tsp. salt
1 c. milk
1/2 tsp. cream of tartar
7 egg whites

Cream butter. Beat in flavorings. Gradually add sugar, beating until light and fluffy. Sift flour, baking powder and salt together. Sift again. Add dry ingredients and milk to creamed mixture. Beat until smooth. Add cream of tartar to egg whites and beat until stiff. Fold lightly into cake batter. Pour batter into 3 greased and floured 8" layer pans or 2 (9") layer pans and a 6" layer pan. Bake in a 350 degree oven for 35 to 40 minutes (testing for doneness). Remove from pans and cool thoroughly. Place Creamy Frosting between layers and Fluff Frosting on the top and sides and Royal Frosting for decorating.

CREAMY FROSTING:

For between layers. 1/4 c. butter 3 1/2 c. (1 lb.) powdered sugar 1 tsp. lemon or almond flavoring 1/2 tsp. salt 2-3 tbsp. milk

Cream together all ingredients except milk. Add just enough milk for spreading consistency. Chill until ready to use.

FLUFF FROSTING:

For the top and sides. 1/4 tsp. cream of tartar 1/2 c. water 4 egg whites 1/4 tsp. salt 1 c. powdered sugar 1/2 tsp. lemon flavoring

Combine granulated sugar, cream of tartar and water in saucepan. Boil to soft ball stage, 240 degrees. Beat egg whites until stiff enough to form a peak. Pour in hot syrup slowly, beating constantly. Add salt, flavoring and powdered sugar. Beat to spreading consistency. Make recipe 3 times and frost 1 tier at a time.

ROYAL FROSTING:

For decorating. 3 1/2 c. (1 lb. box) powdered sugar 1/2 tsp. salt 1/2 tsp. cream of tartar 1 tsp. lemon flavoring

Mix ingredients together in a large bowl. Beat at high speed for 7 minutes. Keep tightly covered until ready to use.