Wedding Cake Recipe

Butter Cake
 1 1/2 cups butter, room temperature             2 1/2 cups granulated sugar
 5 eggs                                                                          1 teaspoon pure vanilla extract
 3/4 teaspoon No Color Almond Extract        3 cups all-purpose flour
 3/4 teaspoon baking powder                             1/4 teaspoon salt
 1 cup milk

Makes: About 7 1/2 cups cake batter.

Preheat oven to 350°F. Spray pans with vegetable pan spray, or use Cake Release. In mixer bowl, cream butter and sugar until light and fluffy. Add eggs one at a time, mixing well after each addition. Mix in vanilla and almond flavor. Mix flour with baking powder and salt. Add flour mixture alternately with milk, starting with the flour; mix well. Pour into prepared pans. Refer to baking chart, for baking times and temperatures for specific pans.

Fluffy White Icing
 1/2 cup solid vegetable shortening
 1/2 cup (1 stick) butter or margarine softened
 1 teaspoon clear vanilla extract
 4 cups sifted confectioners' sugar (approximately 1 lb.)
 2 tablespoons milk

Makes: About 3 cups of icing.

In large bowl, cream shortening and butter with electric mixer. Add vanilla. Gradually add sugar, one cup at a time, beating well on medium speed. Scrape sides and bottom of bowl often. When all sugar has been mixed in, icing will appear dry. Add milk and beat at medium speed until light and fluffy. Keep bowl covered with a damp cloth until ready to use.