Ice Cream Cake

• 1 1/2 c. sugar
• 1/2 c. shortening
• 1 c. water
• 4 egg whites
• 2 1/2 c. Swans Down cake flour
• 1/8 tsp. salt
• 2 1/2 tsp. baking powder
• 1/2 tsp. vanilla
• 2 2/3 c. sifted Swans Down cake flour
• 2 1/4 tsp. baking powder
• 1/2 c. butter or Crisco (or use half and half)
• 1 1/3 c. sugar
• 2/3 c. milk
• 1/3 c. water
• 1/2 tsp. vanilla
• 1/4 tsp. almond extract (optional; if not used, increase vanilla)
• 3 egg whites
• 2 c. sifted Swans Down cake flour
• 2 tsp. Calumet baking powder
• 1/2 c. butter or other shortening
• 1 c. sugar
• 3 egg yolks, beaten until thick and lemon colored
• 3/4 c. milk
• 1 tsp. vanilla or 1/2 tsp. lemon extract

1. Sift flour once.
2. Measure.
3. Add baking powder.
4. Sift 3 times. Cream butter.
5. Add sugar gradually and cream.
6. Add egg yolks.
7. Add flour alternately with milk, a small amount at a time.
8. Beat after each addition.

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Taken from www.cookbooks.com/Recipe-Details.aspx?id=494448 (may not work)