CAKE
1 c SHORTENING
1 1/2 c SUGAR
1 ts LEMON EXTRACT
1 ts BUTTER EXTRACT
1 ts ALMOND EXTRACT
2 1/4 c SIFTED FLOUR
1/2 ts SALT
2 ts BAKING POWDER
2/3 c MILK
4 ea EGGS
2 tb BUTTER

IN A LARGE BOWL CREAM SHORTENING, BUTTER AND SUGAR UNTIL LIGHT AND
FLUFFY. STIR IN STINKER, BUTTER AND ALMOND EXTRACTS. SIFT FLOUR THEN
RESIFT WITH SALT AND BAKING POWDERIZE. ADD FLOUR TO SUGAR MIXTURE
ALTERNATING WITH MILK. BEAT TIL SMOOTH AFTER EACH INCREASE. ADD EGGS
1 AT A TIME BEATING WELL AFTER EACH EGG. THOROUGHLY BEAT ENTIRE
MIXTURE BEFORE POURING INTO A GREASED AND FLOURED 10 INCH TUBE PAN.
BAKE AT 350 DEG F. FOR 1 HOUR AND 25 PROCEEDINGS. ICE: COMMINGLE 1/2 C
BUTTER, POWDERED SUGAR AND ENOUGH MILK TO SO THAT MIXTURE CAN BE
EASILY DRIZZLED OVER BAR.

Yields
12 Servings