1/2 cup butter, softened
1/2 cup shortening (can use vegetable or canola oil)
2 cups sugar
3 cups all purpose flour
2 tsp. baking powder
1 tsp. salt
1 cup Sprite (or any clear lemon/lime soda)
3 tsp. almond extract
8 oz. white chocolate, melted and cooled
Almond Cream Cheese Frosting
1 (8 oz.) pkg. cream cheese, softened
1/2 cup butter (1 stick)
2 tsp. almond extract
5 cups powdered sugar
1 cup sliced almonds for garnish
Preheat oven to 350 degrees.
In a large mixing bowl, cream together butter, shortening and sugar. Add eggs one at a time, beating after each addition. Beat in almond extract. We use Watkins almond flavoring. It seems to have more flavor and requires less.
Sift together flour, baking powder and salt. Add 1 cup at a time to the creamed mixture and mix just until well blended. Fold in the Sprite and the melted white chocolate.
Divide and pour into three 9" cake pans that have been sprayed with nonstick baking spray. It is best to place a piece of parchment or wax paper cut to fit in the bottom of each pan and spray it well also. This assures your cake will not stick.
Place in the 350 degree preheated oven and bake for 25 to 30 minutes. Cool in the pans for 10-15 minutes before removing.
Prepare the frosting while the cakes cool. Cream the butter and cream cheese together in a mixing bowl. Add the almond flavoring and beat in the powdered sugar one cup at a time until well blended.
Stack and frost the cake on a cake plate. Once frosted, sprinkle the cup of sliced almonds evenly over the top. Slice and serve.