Instructions: Beat all ingredients at low speed with an electric mixer 30 seconds or just until moistened; beat at medium speed 2 minutes.

Pour batter evenly into 4 greased and floured 8-inch round cakepans. Bake at 350 degrees for 15 to 17 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes.

Remove from pans, and cool completely on wire racks. Wrap layers in plastic wrap, and freeze 2 hours or up to 1 month, if desired.

Note: To prepare 9-inch round Sour Cream Cake Layers, use 4 greased and floured 9-inch round cakepans. Bake at 350 degrees for 12 to 14 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes. Remove from pans, and cool completely on wire racks.

White Cake Layers: Beat butter and shortening at medium speed with an electric mixer 2 minutes or until creamed; gradually add sugar, beating well.

Combine water and milk. Combine flour, baking powder, and salt; add to butter mixture alternately with milk mixture, beginning and ending with flour mixture. Stir in vanilla and almond extracts.

Beat egg whites at high speed until stiff peaks form; fold into batter. Pour into 4 greased and floured 8-inch round cake pans.

Bake at 350 degrees for 15 to 17 minutes, or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes; remove from pans, and cool on wire racks.

Note: For 9-inch layers, bake at 350 degrees for 12 to 14 minutes, or until a wooden pick inserted in center comes out clean.

This recipe yields 4 (8- or 9-inch) layers of either variety.

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