Frosting: 3 oz. Philly cream cheese 1/4 c. soft butter 3 tsp. almond extract 2 1/2 c. powdered sugar Green food coloring (add a few drops of milk if needed)

3/4 c. shortening
2 c. sugar
1/2 tsp. vanilla
1/2 tsp. lemon extract
3 c. sifted cake flour
3 tsp. baking powder
3/4 tsp. salt
1/2 c. milk
1/2 c. water
6 stiff-beaten egg whites

3/4 c. shortening 2 c. sugar 1/2 tsp vanilla 1/2 tsp lemon extract 3 c. sifted cake flour 3 tsp baking powder 3/4 tsp salt 1/2 c. milk 1/2 c. water 6 stiff-beaten egg whites

Pre-heat the oven to 350. Stir the shortening to soften. Gradually add sugar and cream together until light and fluffy. Sift flour, baking powder, and salt together three times. add to creamed mixture alternately with milk and water. Beat after each addition until smooth. Fold in egg whites. Bake in two paper-lined 9x9x1 3/4 inch pans in oven for about 30 mins. Put layers together with Lady Baltimore filling (green frosting below).