Makes three 8 inch square layers. Measure into bowl (all measurements level) :

3 c. sifted cake flour
2 c. sugar
3/4 c. Crisco or butter
1 tsp. salt
1 c. milk

Mix thoroughly by hand or mixer (medium speed) for 2 minutes. Stir in 5 teaspoons double acting baking powder. Add:

4 egg whites (save yolks for icing)
1/2 c. milk

Mix thoroughly by hand mixer (medium speed) for 2 minutes. Divide batter into 3 parts - 1) White Layer: Add 1/2 teaspoon vanilla to prepared batter. 2) Yellow Layer: Add 3 to 4 drops of yellow coloring and 1/2 teaspoon lemon extract. 3) Dark Layer: Add 1/2 teaspoon cinnamon, 1/8 teaspoon cloves, 1/8 teaspoon baking soda and 2 tablespoons cocoa blended with 2 tablespoons water. Bake each layer in a square 8 inch pan (1 1/2 inch deep) rubbed with cup cakes with remaining batter.

Bake in moderate oven (360 degrees) 25-30 minutes. Cool cake in pan on rack for 15 minutes before removing. Loosen edges from pan with spatula. Place back over cake and pan; invert together. Cool, frost. With tartrate type use 6 teaspoons.

Creamy Icing: Combine 4 egg yolks, 3 cups sifted confectioners' sugar and 1/4 teaspoon salt with 1 1/2 teaspoons vanilla and 1/3 cup cream. Add 1/2 cup Crisco or butter and beat until cream. Ice cake and decorate with mint wafers.