Rich White Cake With Strawberry Frosting

• 1/2 c. butter or margarine, softened
• 1/2 c. shortening
• 2 c. sugar
• 2/3 c. water
• 2/3 c. milk
• 3 c. sifted cake flour
• 1 Tbsp. plus 1 tsp. baking powder
• 1 tsp. salt
• 2 tsp. vanilla extract
• 1 tsp. almond extract
• 6 egg whites
• Strawberry Frosting
• whole fresh strawberries (garnish)

1. Cream butter and shortening; gradually add sugar, beating at medium speed of an electric mixer.
2. Combine water and milk; set aside.
3. Combine flour, baking powder and salt; add to creamed mixture alternately with milk mixture, beginning and ending with flour mixture.
4. Stir in flavorings.
5. Beat egg whites (at room temperature) until stiff peaks form.
6. Gently fold into batter. Pour batter into three greased and floured 9-inch round cake pans. Bake at 350u0b0 for 20 minutes or until a wooden pick inserted in center comes out clean.
7. Cool in pans 10 minutes; remove from pans and let cool completely on wire racks.
8. Spread Strawberry Frosting between layers and on top and sides of cake.
9. Garnish with whole strawberries, if desired.

butter, shortening, sugar, water, milk, cake flour, baking powder, salt, vanilla extract, almond extract, egg whites, strawberry frosting, fresh strawberries

Taken from www.cookbooks.com/Recipe-Details.aspx?id=204492 (may not work)