Rich White Cake With Strawberry Frosting - cooking recipe

Ingredients

Cake
1/2 cup butter, softened
1/2 cup shortening
2 cups sugar
2/3 cup water
2/3 cup milk
3 cups sifted flour, sift first, then measure
1 tablespoon baking powder
1 teaspoon baking powder
1 teaspoon salt
2 teaspoons vanilla extract
1 teaspoon almond extract
6 egg whites
Strawberry Frosting
2 1/4 cups whole frozen unsweetened strawberries, thawed in strainer
1 cup sugar
2 egg whites
1 dash salt, half of an 1/8 tsp
Garnish
1 whole fresh strawberries

Preparation

Cream butter and shortening, gradually add sugar, beating well on medium speed.
Combine water and milk in small bowl, set aside.
Combine flour, baking powder and salt, add to creamed mixture alternately with milk mixture, beginning and ending with flour mixture.
Stir in flavorings.
Beat egg whites, (at room temp.), til stiff peaks form.
Gently fold into batter.
Pour batter into 3 greased and floured 9\" round cake pans.
Bake at 350\u00b0 for 20 minutes, or til toothpick inserted in center comes out clean.
Cool in pans 10 minutes, remove from pans and cool completely on wire racks.
Spread frosting between layers, sides and top of cake.
Garnish with whole strawberries if desired.
Strawberry frosting:.
Thaw berries, place in a strainer.
Slightly mash, and let drain to measure 2/3 cup strawberry pulp.
Combine pulp and remaining ingredients in top of double-boiler, place over boiling water.
Beat at high speed for 7 minutes.
Remove from heat.
Makes enough frosting for a 3-layer cake.