1 cup pareve milk, I used Rich's Coffee Whitener (available in Fat Free, too).

1 teaspoon vanilla extract

1/2 teaspoon almond extract </flushright></x-rich><x-rich><flushright>This recipe is from the back of a "Swans Down" flour box.......

I love baking with this flour......it's pre-sifted, soft and easy to work with.

I Do re-sift though........just to be sure!!!

<flushright>1. Cream marg. Gradually add sugar, creaming till light and fluffy.

2. Sift flour with baking powder and salt.

3. Add eggs one at a time to creamed mixture, beating well after each addition.

4. Add flour mixture alternately with pareve milk and flavorings, beating after each

addition until smooth.

5. Pour batter into three greased and floured round 9 inch layer pans.

6. Bake at 350* F., for 25 to 30 minutes. Cool in pans 10 minutes.

a huge

rectangular pan. Cake came out looking and smelling great!

To be frosted tomorrow, ready for Shabbat.(Use your favorite frosting recipe......

remember, this is a big cake!)