White Cake and Buttercream icing from Sprinkle Belle cakes

CAKE

2 1/4 c. cake flour
1 c. milk at room temperature
6 large eggs at room temperature
2 t. almond extract (I used coconut and it was also yummy)
1 t. vanilla
1 3/4 c. sugar
4 t. baking powder
1 t. salt
1 1/2 sticks unsalted butter, softened but still cool

1. Heat oven to 350 degrees.  Prepare 2 8-inch cake pans.
2. Make sure milk and eggs are at room temp.
3. Pour milk (I used skim), egg whites, and extracts into medium bowl and mix with a fork until blended.
4. Mix flour, sugar, baking powder and salt in bowl of electric mixer at slow speed.  Add butter, cut into cubes, and continue beating on low for 1-2 minutes.
5. Add all but 1/2 cup of milk mixture to flour mixture and beat at medium speed for 1 1/2 minutes.  Add remaining 1/2 cup milk mixture and beat for about 1 minute.
6. Pour evenly between cake pans.
7. Bake until toothpick inserted in center comes out clean, 27-30 minutes.
8. Allow cake to cool to room temperature.

ICING

1 c. butter flavored shortening
1 c. butter
1 1/2 t. vanilla extract
1/2 t. almond extract (I used coconut)
8 c. powdered sugar
1/3 c. milk
gel or paste icing dyes

1.  In a large bowl, beat the shortening and butter until smooth and fluffy.  Add the vanilla, extract and cream and mix until smooth.
2.  Add the powdered sugar1-2 cups at a time, mixing well between each addition.  Beat the frosting for an additional 4-5 minutes until light and fluffy.
3.  Using a toothpick, add the tiniest amount of dye at a time to the bowl of frosting to control your color.  These dyes will color the frosting quickly, so there is no need to add too much.