Double Recipe Pound Cake:

1 cup (2 stick) butter
1 cup shortening (butter-flavor)
4 cups sugar
8 eggs
1 tsp baking soda
2 cup buttermilk
6 cups flour
1/4 tsp salt
4 tsp lemon extract
2 tsp vanilla extract
2 tsp almond extract

Double Recipe Buttercream icing:

2 cup (4 sticks) butter
2 cup shortening (white)
4 lb bag powdered sugar
1/2 cup milk
4 tsp vanilla extract
2 tsp almond extract
111 birthday candles

Cream butter and shortening. Gradually add sugar, beating well. Add eggs one at a time. Dissolve soda in buttermilk. Combine flour and salt; add to creamed mixture alternately with buttermilk, beginning and ending with flour mixture. Mix just until blended. Stir in flavorings. Bake at 350º for 1 hr (top should spring back when touched). (May need more time for large cakes). Cool on wire rack.

Buttercream icing: Cream butter and shortening. Add powdered sugar, milk and extracts. Beat until smooth.

Decorate with berries (raspberries, strawberries, blueberries, blackberries) and fresh flowers (mums or zinnias work well).

Make 2 double recipes for largest round pan (18” x 3” deep)

Make 1 double recipe for 14” round pan (3” deep)

Make 2 double recipes of buttercream icing.