6 c. cake flour (sifted 3 times)
3 tbsp. baking powder
1 1/2 c. (3 sticks) butter
3 c. sugar
2 1/2 c. milk
1 tsp. vanilla flavoring
9 egg whites, room temperature

Sift flour and baking powder 3 times. Cream butter/sugar until fluffy. Add vanilla (can use lemon flavor instead of vanilla). Alternately add flour and milk mixing well. Fold in egg whites which have been stiffly beaten until batter is fairly smooth.

Prepare 3 (9 inch) pans or 2 (10 inch) pans with Crisco and flour. Bake at 350 degrees for 25-35 minutes until toothpick test is dry. Let cakes set for 10 minutes, then remove from pans and cool completely.

DECORATIVE FROSTING:

2 lb. powdered sugar
1/3 c. flour
2/3 c. white Crisco
2/3 c. water
1/4 tsp. salt

Mix well together. Add: 1 teaspoon vanilla; 1 teaspoon almond flavor or 1 teaspoon lemon flavor. Mix in well. Chill for 1 hour.

Put bottom layer of cake on desired serving plate. Spread 1 cup frosting on layer; add second layer and 1 cup frosting. Add third layer and frost cake all around. Trim as desired; decorate top with fresh strawberries, raspberries or cherries.