Petit Fours

For the cake:

• Thoroughly cream 1/4 cup butter, 1/4 cup shortening and 1 cup sugar.
• Add 2 tsp. vanilla and 1/4 tsp. almond extract.
• Mix together 2 cups sifted cake flour, 1/4 tsp. salt and 3 tsps. baking powder.
• Add flour mixture to the creamed sugar mixture, alternated with 3/4 cup milk.
• Beat 3/4 cup egg whites to stiff froth; gradually add 1/4 cup sugar.
• Fold egg white mixture into batter and bake in wax paper lined 9" x 12" pan at 350° F for 40 minutes.
• Allow cake to cool and cut into small squares or other desired shapes. Place cakes about 1 inch apart on a rack in a flat pan.

For the frosting:

• Cook 2 cups granulated sugar, 1/8 tsp. cream of tartar and 1 cup hot water to thin syrup.
• Cool to lukewarm and add 1 tsp. vanilla.
• Sift in 1-1/2 cups confectioners' sugar until frosting is consistency to pour.
• Tint to desired color and spread on cakes. Decorate as desired. Place decorated cakes on small doilies.