2 1/2 cups sifted cake flour

3 teaspoons baking powder

1/2 teaspoon salt

1 cup unsalted butter at room temperature

(2 sticks) 1 1/2 cups granulated sugar, sifted

4 eggs, separated

2 teaspoon vanilla

1 teaspoon almond extract

1 cup whole milk

Heat oven to 350 degrees. Grease 2 straight sided 9x12 round cake pans; line with wax paper.

Sift the flour, measure carefully 2 1/2 cups and sift this again with the baking powder and salt onto a waxed paper.

Beat the butter in a bowl until smooth. Gradually beat in 1 1/4 cups sugar until fluffy. Beat in yolks one at a time. Beat in vanilla, and almond extract. On low speed alternately add four and milk in 3 additions.

Beat the whites in bowl until soft peaks form. Gradually beat in remaining 1/4 cup of sugar until stiff peaks form. Fold into batter. Scrape into prepared pans, speading level.

Bake in 350 degree oven for 30 minutes. The top should spring back when lightly touched. Cool pans 10 minutes. Unmold on cake racks to cool.

Mocha Icing

Ingredients

6 cups confectioners' sugar

3 tablespoons unsweeted cocoa powder

1 cup unsalted butter (2 sticks) at room temperature

1/2 teaspoon salt

1/4 cup milk

1 teaspoon vanilla

Sift sugar and cocoa into a large bowl. Add butter, salt and vanilla. Beat on high until fluffy, adding drops of milk if necessary.

Stack cake layers, filling with icing. Frost sides of cake with icing.

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