Yield – 2 – 9-inch layers                      

Ingredient

4 ½ c       FLOUR, WHEAT, GENERAL PURPOSE
2 ¼ c       SUGAR, GRANULATED
½ tsp       SALT
2 tbsp     BAKING POWDER
1/3 cup  MILK, NONFAT, DRY
14 tbsp   SHORTENING
1 ¼ c       WATER
4              EGGS, WHOLE, LARGE
1/3 c       WATER
1 tbsp     EXTRACT, ALMOND

COOKING SPRAY, NONSTICK

Method                                                                

  1. Sift together flour, sugar, salt, baking powder, and milk into mixer bowl.                                                              
  2. Add shortening and water to dry ingredients; beat at low speed 1 minute until blended. Scrape down bowl; continue beating 2 minutes.                                                                             
  3. Combine eggs, water, and almond. Add slowly to mixture while beating at low speed about 2 minutes. Scrape down bowl. Beat at medium speed 3 minutes.                                                                  
  4. Lightly spray each pan with non-stick cooking spray. Pour batter into each sprayed and floured pan.  Spray paper cups for cupcakes fill cups ⅔ to ¾ full.                                                                           
  5. Using a convection oven, bake at 325 F. for 25 to 30 minutes or until done. Cupcakes: Using a convection oven, bake at 325 F. for 20 to 25 minutes or until done      

Cool; frost if desired.