Bakery Three Layer Cake

• 1 cup buttermilk
• 1 teaspoon baking soda
• 2 cups white sugar
• 1/2 cup butter, softened
• 1/2 cup vegetable oil
• 1/2 cup shortening (room temperature)
• 4 egg yolks
• 1/2 teaspoon almond extract
• 2 teaspoons vanilla
• 2 cups all-purpose flour
• 4 egg whites (room temperature)

1. Set oven to 325 degrees.
2. Grease three 9-inch round cake pans (if desired line the bottom of the pans with parchment paper).
3. In a bowl combine the buttermilk with baking soda; let stand while preparing the next steps.
4. In a large bowl cream sugar with butter, oil and shortening until well combined (no sugar granules should remain).
5. Add in egg yolks, almond extract and vanilla; beat until well combined.
6. Add in the buttermilk mixture alternately with the flour into the creamed mixture.
7. In a large glass or stainless steel mixing bowl beat egg whites until stiff peaks form.
8. Fold 1/3 of the whites into the creamed batter until blended, then fold in remaining whites until no streaks remain.
9. Divide the batter between the three pans.
10. Bake for 25-30 minutes or until cakes test done.
11. Cool in pans for 15 minutes then remove to wire racks to cool completely before frosting.

buttermilk, baking soda, white sugar, butter, vegetable oil, shortening, egg yolks, almond, vanilla, flour, egg whites

Taken from www.food.com/recipe/bakery-three-layer-cake-215998 (may not work)