CAKE LAYERS:

1/3 c. shortening
1 c. sugar
2 eggs
1 tsp. vanilla extract
1/4 tsp. almond extract (optional)
1/4 tsp. butter flavoring (optional)
2 c. cake flour (or plain)
3 tsp. baking powder
1/4 tsp. salt
2/3 c. evaporated milk

Cream shortening, adding sugar slowly and beating in well. Add eggs, one at a time, beating well after each egg is added. Add vanilla, almond, and butter flavorings. Stir. Sift together flour, baking powder, and salt. Add alternately with milk to shortening-sugar-egg mixture. Pour into 2 greased 9-inch layer pans. Bake at 375 degrees for about 25 minutes.

Mixture may also be baked in a greased loaf pan at 350 degrees for about one hour.

FROSTING:

2 c. light brown sugar
1/2 c. evaporated milk
1 stick butter (1/2 c.)
1/8 tsp. salt
1 to 2 c. confectioners' sugar
Flavorings (optional-sm. amounts)

Melt butter in a saucepan; add milk and brown sugar. Bring to a boil, stirring constantly. Boil for 2 1/2 to 3 minutes. Remove from heat. Add salt and flavorings if used. Cool. Add confectioners' sugar until desired spreading consistency is reaches. Beat well as confectioners' sugar is added.