• 2 ½ Cups Cake Flour
• 1 ½ Cups Sugar
• 3 ½ teaspoons Baking Powder
• 1 teaspoon Salt
• ½ Cup Shortening
• 1 Cup Milk
• 1 teaspoon Almond Extract
• 4 Egg Whites - whisk to light foam
• You will also need White Rum, powdered or crushed almonds and your recipe ingredients for chocolate butter icing (Read substitutes to recipe)

1. Mix all ingredients – EXCEPT EGGS – 2 minutes at low speed plus 2 minutes on high speed.
2. Add Eggs – 2 minutes on high speed
3. Turn batter into prepared pans.
4. Bake 30 -35 minutes
5. Put clean bowl and beaters in freezer
7. Split cooled cake onto 2 layers
8. Sprinkle with white rum and cover with a cloth
9. Let stand 6-8 hours (Cover tight if overnight)
11. Make a standard chocolate frosting using dark or bittersweet chocolate and substitute white rum for ½ of the liquid
12. Using bowl and beaters from freezer, whip 1 Pint Heavy Whipping Cream to peak
13. Fold in (very slowly) ¼ - 3/8 Cup White Rum
14. Assembly:
15. Whipped cream goes between each layer
16. Frost top and sides with chocolate frosting
17. Decorate sides with powdered almonds
18. Keep refrigerated

A scrumptious cake for Oktoberfest or the holidays. I've given them as Christmas gifts, but know that you assemble them on the day they will be eaten.