2 c. cake flour
3 tsp. baking powder
1/2 tsp. salt
1/2 c. Crisco
4 egg whites
1 tsp. vanilla
2/3 c. milk

Sift flour, measure, add baking powder and salt; sift again. Cream shortening, add sugar gradually; cream together until light and fluffy. Add unbeaten egg whites and beat thoroughly. Add vanilla.

Add dry ingredients alternately with the milk, stirring only enough after each addition to blend thoroughly. Do not beat. Pour into 2 greased 8 inch pans. Bake in moderate oven 300 to 325 degrees about 25 minutes or until done.

DECORATOR'S ICING:

1 box powdered sugar
3/4 c. Crisco
1/4 c. boiling water
Pinch of salt
1 tsp. almond flavoring
1 tsp. lemon flavoring

Mix all ingredients beat until fluffy. May be used to spread on cake or use in decorating tubes. Frosts 2 layers or 1 (9x13) or 24 cupcakes.