3/4 cup margarine
1-1/3 cups sugar
3 eggs
1 teaspoon vanilla
1/2 teaspoon almond extract
3 cups sifted PRESTO
1 cup milk
PETIT FOUR FROSTING
3 tablespoons margarine
1/4 cup light corn syrup
1 pound confectioner’s sugar sifted
1/3 cup water
1/2 teaspoon almond extract
DECORATOR’S FROSTING
1 cup margarine
1 pound confectioner’s sugar sifted
Food coloring
Grease and lightly flour one 15-1/2 x 10-1/2 x 1 inch jelly roll pan. Blend margarine and sugar. Add eggs, one at a time, blending until smooth. Add vanilla and almond extract. Add PRESTO in 4 additions alternately with milk, beginning and ending with flour and mixing just until smooth. (If electric mixer used, use low speed). Pour in prepared pan and bake in 350 oven 30 to 35 minutes. Frost cake when cool while still in pan with Petit Four Frosting. Let frosting harden, then cut into 1 x 2 pieces. Decorate with Decorator’s Frosting.
Makes 75 pieces.
PETIT FOUR FROSTING
Combine margarine and light corn syrup. Add 1/2 cup sifted confectioner’s sugar alternately with water. Stir in almond extract. If desired, frosting may be tinted with food coloring.
DECORATOR’S FROSTING
Combine margarine and sifted confectioner’s sugar, beating until smooth. Tint desired color with food coloring. Use in decorating tube. If frosting becomes too stiff, blend in a few drops of water.