Can you believe my oldest is 34 years old? It jut seems like yesterday that I was 34... I can't believe it. When it comes to cake Daison can be a little boring. He likes white cake with Chocolate icing. Going three layers and putting a little decoration for him might be a bit too much. We will see? This is a white cake made from scratch.

1/3 c butter softened

1/2 c shortening

2 c sugar

3 cups flour

4 tsp powder

1/2 tsp salt

2/3 c cake flour

4 tsp. baking powder

1/2 tsp salt

2/3 c milk

2 tsp. vanilla extract

3/4 tsp almond extract

6 egg whites (the chickens better lay a lot this week)

Milk Chocolate Frosting

Decorating icing chocolate better cream icing

Preheat oven to 325. Beat butter and shortening at medium speed with an electric mixer until creamy; gradually add sugar, beating well

Combine flour, baking powder, and salt; add to butter mixture alternately with milk and 2/3 c water, beginning and ending with flour mixture. Beat at low speed until blended after each addition. Stir in extracts.

Beat egg whites at high speed with an electric mixer until stiff peaks form; fold about one third of egg whites into batter. Gradually fold in remaining egg whites. pour batter into 3 greased and floured 8 inch round cake pans.

Bake at 325 for 25-30 min cool in pans on wire racks 10 minutes. Remove from pans to wire racks, and let cool 15 min. Wrap in plastic wrap. Freeze

Unwrap frozen cake layers. Spread Milk Chocolate frosting between layers and on up top and sides of cake. Let set a couple of hours before decorating.

Milk Chocolate Frosting

1 C butter, softened

6 C powdered sugar

1/3 C unsweetened cocoa

1/2 c milk

Beat butter at med speed with an electric mixer until creamy. Add remaining ingredients beat in until smooth.

Chocolate Better Cream Icing

1/2 c shortening

1/2 c butter

1 t white clear vanilla extra

4 c sifted confectioners sugar

2 T milk

3/4 C cocoa powder for baking

4 T Milk

Cream butter and shortening with electric mixer. Add vanilla gradually add sugar, one cup at a time., beating well on medium speed. Scrape sides and bottom of bowl of often. When all sugar has been added add 3/4 c cocoa. Add milk and beat at medium speed until light and fluffy. Keep icing cover with a damp cloth until ready to use. Refrigerate leftover icing in an airtight container up to 2 weeks.