Cake
3 cups cake flour
1/2 teaspoon salt
3 teaspoons baking powder
2 sticks unsalted butter, softened
2 cups sugar
4 eggs
1 cup milk, whole or low-fat
1 teaspoon vanilla extract
1/2 teaspoon almond extract, optional

Heat oven to 350 F. Butter and lightly flour three cake pans. Sift flour, then lightly measure out 3 cups into a bowl, spooning the flour into the cup as you measure. Sift flour plus salt and baking powder into a bowl and set aside. In a large bowl, cream butter. Gradually add sugar, beating until light and fluffy. Add eggs one at a time, beating well after each addition. Add flour mixture and milk alternately, along with extracts, blending after each addition until smooth. Do not overbeat as this causes a dry cake. Pour batter into prepared pans and bake 20 to 25 minutes, or until a toothpick inserted in the center comes out clean. Cool in pans 10 minutes, then invert onto cooling racks. Cool completely. Frost with peanut frosting.

Peanut Frosting
2 1/2 cups sugar
3 tablespoons flour
3/4 cup milk
1/4 stick butter or oleo
1 whole egg, plus 1 yolk, beaten
2 cups roasted ground peanuts
1 tablespoon vanilla extract

In a large saucepan, combine sugar and flour. Stir well. Add milk and butter. Add eggs to mixture. Place over medium heat and cook until mixture begins to thicken. Add peanuts (reserving a small amount to sprinkle on top of cake after frosting) and vanilla, then continue to cook until thick enough to spread. Sprinkle with reserved peanuts.

Recipe note: This frosting adds a delicious flavor to nearly any cake, including a boxed cake mix.