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Ice Cream Cake

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1 cup butter, cream well
2 cups granulated sugar
3 cups sifted pastry flour
3 teaspoons baking powder
1/8 teaspoon salt
1 teaspoon almond extract
1 teaspoon vanilla
1 cup milk
7 egg whites, beaten stiff and added last


Beat the sugar into the well creamed butter. Add the well sifted dry ingredients alternately with the milk. Add the flavoring and the stiffly beaten egg whites. Bake in 3 9-inch tins 25 minutes in 375 degree F. oven. Use lemon dessert filling and seven minute frosting. Or use coconut frosting or cocoa frosting.

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