Black and White Cake

• 5 large egg whites
• 3/4 cup butter softened
• 1 1/2 cups sugar granulated
• 2 teaspoons vanilla extract
• 1 teaspoon almond extract
• 2 cups flour, all-purpose
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1 cup milk
• 1 pound cream cheese softened
• 6 tablespoons butter softened
• 2 teaspoons vanilla extract
• 1 teaspoon almond extract
• 2 pounds powdered sugar
• 3 squares chocolate chocolate
• 1 tablespoon amaretto liqueur

1. Preheat oven to 350F (180C) F and arrange rack to the center position.
2. Grease and flour three, 8-inch round cake pans.
3. Beat egg whites until stiff, but not dry and set aside briefly.
4. In a separate bowl, beat the butter with the sugar until light and fluffy, then add the vanilla and almond extracts.
5. Blend smooth.
6. Whisk the flour with the baking powder and salt and add alternately to the batter with the milk, beginning and ending with the dry mixture.
7. Fold egg whites into the batter and divide mixture evenly between the two prepared pans.
8. Bake about 20 minutes or until a wooden pick inserted in the center of the cake comes out clean.
9. Cool layers in their pans 10 minutes, then loosen and turn out onto a rack to complete cooling.
10. Frost.

egg whites, butter, sugar, vanilla, almond, flour, baking powder, salt, milk, cream cheese, butter, vanilla, almond, powdered sugar, chocolate chocolate, liqueur

Taken from recipeland.com/recipe/v/black-white-cake-44363 (may not work)