• In a large mixing bowl, cream shortening or margarine with sugar until fluffy, about 5 minutes. Add extracts. Combine the flour, baking powder, and salt; add to creamed mixture alternately with water. Beat just until combined. In another mixing bowl, beat egg whites on high speed until stiff peaks form; fold into batter.
• Pour into two greased and floured 9-in. round baking pans. Bake at 350 for 25-30 minutes or until a toothpick comes out clean. Cool for 10 minutes; remove from pans to wire racks to cool completely.

Frosting:

• In a large mixing bowl, beat butter or margarine,  confectioners’ sugar, extracts, and salt until light and fluffy. Add enough milk to achieve frosting consistency. Frost cake.