1/2 c. butter
1 c. sugar
3 egg yolks
2 c. flour
3 tsp. baking powder
Scant c. milk
1 tsp. vanilla

Cream butter and sugar; beat in egg yolks. Sift flour and baking powder together and add alternating with milk. Add vanilla. Bake in two buttered cake pans.

SECOND PART:

1/2 c. butter
1 c. sugar
2 c. flour
Scant c. milk
1 tsp. almond extract
3 egg whites
3 tsp. baking powder

Cream butter and sugar. Sift flour and baking powder together and add alternating with milk. Add almond extract. Fold in stiffly beaten egg whites. Bake in two buttered cake tins. When layers are cool, start with a yellow layer and alternate with white. Use favorite white frosting and coconut to fill and frost all four layers.

Either recipe may be used as a separate cake. You may use one whole egg and 1 yolk in first part for separate cake.