4 eggs
2 c. sugar
2 c. flour
1 1/2 tsp. baking powder
1/4 lb. butter
1 c. milk
1 tsp. almond extract

Beat eggs until very light. Add sugar, flour, and baking powder to eggs. Mix well. Melt butter and add milk to the butter and bring to a boil. Add hot milk and butter to batter. Add almond extract. Pour into 2 greased 8 inch cake pans. Bake at 300 degrees for 25-30 minutes. When cake has cooled, split into 4 layers.

CARAMEL ICING:

4 c. sugar
2 sticks butter
1 sm. can evaporated milk plus a small amount of milk
1 tsp. almond extract

Combine 3 1/2 cups sugar, butter, and evaporated milk (pour evaporated milk in a measuring cup and fill to 1 cup with whole milk). Place in a heavy boiler over medium heat. While this mixture comes to a boil, place 1/2 cup sugar in a small heavy skillet and melt to a rich brown syrup. Add to boiling mixture and cook to the soft ball stage. Add almond extract. Cool and beat until creamy.