1 c. butter
2 c. sugar
3 1/2 c. sifted flour
1/4 tsp. salt
2 tsp. baking powder
1 c. milk
1 tsp. almond flavoring
8 egg whites

Cream butter, add sugar and cream together well. Sift dry ingredients together three times. Blend 1/3 of dry ingredient with creamed mixture. Next stir in 1/2 of the milk.

When well blended, continue to add the dry ingredients alternately with milk until all is blended. Add flavoring. Beat egg whites until stiff and fold carefully into batter. Bake in greased layer pans at 350 degrees for 20 to 25 minutes.

LANCE CAKE FILLING:

8 egg yolks
1 c. sugar
1/2 c. butter
1 c. seeded raisins, finely chopped
1 c. chopped nuts
1 oz. brandy or wine
1 tsp. vanilla
1 whole fresh coconut, grated

Beat egg yolks until light in color; add sugar gradually. Add butter and cook these 3 ingredients together in top of double boiler until thick. Stir constantly. Remove from heat. While still hot, add seeded raisins, nuts, flavorings, and grated coconut. Beat until well mixed. Spread between layers. Ice cake with White Icing.