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• 3 cups sifted all-purpose flour
• 3 teaspoons baking powder
• 1/2 teaspoon salt
• 1 cup Crisco or other good shortening
• 2 cups sugar
• 4 eggs (at room temperature)
• 1 cup milk
• 1 teaspoon vanilla extract
• 1/4 teaspoon almond extract (optional)

Preheat oven to 375°F. Grease and flour three 9-inch cake pans.

Sift together the flour, baking powder and salt. Set aside. Cream the shortening and sugar, beating well at medium speed of electric mixer for 5 minutes. Add the eggs, one at a time, beating well after each addition.

Beginning and ending with the dry ingredients, add dry ingredients to the creamed mixture alternately with milk and vanilla (and almond extract, if desired). Pour into three prepared 9-inch cake pans.

Bake for 25 to 30 minutes or until a wooden pick inserted in center comes out clean. Allow to cool for 10 minutes, then invert onto wire racks to finish cooling.

For Muffins: Makes approximately 4 dozen. Bake at 375°F for 20 minutes in greased muffin tins or paper liners in muffin tins, filling half full.

For Sheet Cake: Pour into greased and floured 17x11-1/2x2-1/4-inch pan. Bake at 350°F for 1 hour or until wooden pick inserted in center comes out clean.