Silver White Cake

(Remember this one, and remember why?
Chocolate icing on half the cake, with white/vanilla on the other half!)

2 cups. sifted cake flour
3 tsp. baking powder
¾ tsp. salt
3 medium egg whites
¼ cup sugar
½ cup shortening
1 cup sugar
1 cup less 2 T. milk
1 tsp. vanilla
½ tsp. almond (or 4 tsp. vanilla, and 1 tsp. lemon)

Preheat oven to 375 degrees.

Sift together first three ingredients three times.  Set aside.

Beat egg whites till foamy.  Add 1/4 cup sugar gradually, beating only until mixture holds soft peaks.  Then with mixer at “cream”, thoroughly mix shortening with 1 cup sugar until light and fluffy-about two minutes all together.  Next, at low speed, blend/beat in alternately, just until smooth, flour mixture in fourths, and combined milk, and extracts in thirds; then thoroughly beat egg white mixture into butter.  Grease and flour a 13 x 9 x 2 pan.  Turn into pans.  Bake at 375 degrees 30-35 minutes or until done.  Cool.

When cooled, ice half of the cake with chocolate icing, the other half with vanilla/white icing.  Top half with black walnuts, the other half with coconut.