3/4 cup shortening

11/2 cups sugar

1 teaspoon vanilla extract

1/2 teaspoon almond extract

23/4 cups sifted cake flour

1/2 teaspoon salt

4 teaspoons baking powder

1 cup milk

4 egg whites

Preheat oven to 350 degrees. Line a 17-inch by 11-inch sheet cake pan with parchment paper.

In the large mixer bowl, cream shortening until light. Gradually add 1 cup of the sugar, beating well after each addition. Continue beating until the mixture is light and fluffy. Add vanilla and almond extracts.

Into a separate bowl, sift salt, flour and baking powder. Add dry ingredients and milk alternately to sugar and shortening mixture and blend well after each addition. In a medium size mixing bowl, beat egg whites until stiff. Add remaining 1/2 cup sugar gradually to the egg whites and continue beating until the mixture is stiff and shiny. Carefully fold egg whites into the rest of the batter.

Pour batter into the pan and spread evenly in the pan with a rubber spatula. Bake 25 to 30 minutes, or until cake tester inserted in the center of the cake comes out clean. Cool at least one hour before decorating.

3/4 cup Crisco

1/4 cup milk

1/2 teaspoon salt

1/2 teaspoon vanilla

1 pound (3 to 4 cups) powdered sugar

Place shortening, milk, salt and vanilla in a large mixing bowl. Cover with 2 cups sugar. Begin mixing slowly so the sugar doesn't fly everywhere. Scrape the sides of the bowl from time to time. Gradually add the rest of the sugar. Continue beating until the mixture is light and fluffy. Cover the frosting with a damp towel until ready to use it. This recipe makes enough frosting for one 9-inch by 13-inch sheet cake.