1-2-3-4 Cake

1 cup butter or margarine
2 cups granulated sugar
3 cups Swans Down cake flour
3 teaspoons baking powder
1/2 teasppon salt
4 eggs
1 cup milk
1 teaspoon vanilla
1/2 teaspoon almond extract

Preparations: Set out the eggs and butter/margarine about 1/2 hour before you begin so they'll reach room temperature.  Preheat the oven to 350 degrees.  Lightly grease and flour two 10", or three 9" baking pans.

In a large mixing bowl, cream the butter/margarine.  Gradually add sugar, creaming until light and fluffy (beat for 10 minutes with an electric mixer, or longer by hand).  In a separate bowl, sift the flour with the baking powder and salt.  In a glass or cup, mix the extracts with the milk.  Add eggs, one at a time, to the creamed mixture, beating well after each addition.  Gradually add flour mixture alternately with flavored milk mixture, beating after each addition, until smooth. Pour the batter into the cake pans, and thump the sides with the heel of your hands to make sure the mixture settles well into the pans.  Lightly drop the pan onto the counter to also help settle the mixture, if desired.  Bake for 25 to 30 minutes.  Test with a toothpick to be sure the layers are cooked.  Remove from the oven and cool on wire racks for about 10 minutes.  Remove the layers by inverting the pans onto the wire rack to finish cooling.  When cooled, frost with your favorite icing.  Recipe from Swans Down cake flour package.

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