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Petits Fours

1/4 cup butter
1/4 cup vegetable oil
1 cup sugar
1/2 tsp vanilla
1/4 tsp almond extract
2 cup sifted cake flour
3 tsp baking powder
1/4 tsp salt
3/4 cup milk
6 egg whites
1/4 cup sugar

Cream butter and oil throughly. Gradually add 1 cup sugar and
cream together till light and fluffy. Add extracts; sift together
the flour, baking powder and salt. Add to creamed mixture alternately
with the milk, beating after each addition. Beat egg whites until
foamy; gradually add 1/4 cup sugar and beat till mixture forms soft
peaks. Fold into batter. Bake in an oiled and floured 13 x 9 1/2
x 2 pan on 350 F for about 40 minutes or until done. Cool cake 5
minutes before removing from pan. When throughly cool, cut into
1 1/2 squares or diamonds and place on a cake rack. Spoon icing
over the cakes and let it drip off the cake.


Icing

3 cup sugar
1/4 tsp cream of tartar
1 1/2 cup hot water
1 tsp. vanilla
2 1/4 cup confectioners sugar

Cook the sugar, cream of tartar and water into a thin syrup (226
on thermometer) Cool to lukewarm and add vanilla; gradually add
sifted confectioners sugar until icing is of a pouring consistency.
Add food colorings to mixture and stir until throughly blended.
Spoon icing over the cake pieces. It is better to give cakes two
coats of icing.

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