Mary Todd Lincoln Cake

• Cake
• 1 1/2 cups sugar
• 1 cup butter
• 1 teaspoon vanilla
• 2 1/4 cups cake flour
• 1 tablespoon baking powder
• 1 1/3 cups milk
• 1 cup almonds, finely chopped
• 6 egg whites, stiffly beaten
• White Frosting
• 1 cup sugar
• 1/3 cup water
• 1/4 teaspoon cream of tartar
• 1 dash salt
• 2 egg whites
• 1 teaspoon vanilla

1. Cake:.
2. Cream sugar, butter and vanilla.
3. Sift together cake flour and baking powder three times.
4. Add to creamed mixture alternatively with milk.
5. Stir in almonds.
6. Gently fold in the egg whites.
7. Pour into two greased and floured 9 x 1 1/2 inch round baking pans.
8. Bake at 375 degrees for 30 minutes.
9. Cool for 10 minutes before removing from pan.
10. White Frosting:.
11. Bring to boiling, sugar, water, cream of tartar and salt. Boil until sugar dissolves.
12. Put egg whites in mixing bowl. Start beater and while egg whites are beating, very slowly add hot syrup.
13. Beat until stiff peaks form, about 7 minutes.
14. Beat in vanilla for one more minute.

cake, sugar, butter, vanilla, cake flour, baking powder, milk, almonds, egg whites, white frosting, sugar, water, cream of tartar, salt, egg whites, vanilla

Taken from www.food.com/recipe/mary-todd-lincoln-cake-355995 (may not work)