3 c. sifted cake flour
1 tsp. salt
3/4 c. butter
1/2 c. water
1/4 tsp. almond extract
3 egg whites
3 tsp. baking powder
1 2/3 c. sugar
3/4 c. milk
1 tsp. vanilla
3/4 c. pecans, finely chopped

Cream butter with sugar. Sift together flour, baking powder and salt. Combine milk, water, vanilla and almond. Add alternately with dry ingredients to creamed mixture. Blend well with each addition. Add pecans. Beat egg whites until stiff but not dry. Fold into batter. Bake in 350 degree oven for 40 to 45 minutes. Frost with fluffy white or seafoam frosting. Makes two 9-inch layers.