Preheat the oven to 350 degrees F. Grease a 9-by-9-inch baking pan with some butter.
Mix 1/4 cup of the milk, the sour cream, almond extract, vanilla extract and egg whites in a bowl and blend thoroughly.
In the bowl of a standing mixer fitted with the paddle attachment, combine the flour, sugar, baking powder and salt. Add the butter gradually, beating for at least 2 minutes on low speed. Add the wet ingredient mixture and beat for 2 minutes. Add the remaining 1/2 cup milk and blend until smooth on medium speed.
Pour the batter into the prepared pan and bake until a toothpick inserted into the cake comes out clean, about 35 minutes.
Cool to room temperature and then decorate with the Black Sheep Crusting Buttercream.
In the bowl of a stand mixer fitted with the paddle attachment, cream together the shortening, coffee creamer and vanilla extract until combined. Gradually mix in the confectioner's sugar, scraping down the sides as you go. Set the mixer to medium speed and add water, a little bit at a time, until you achieve the correct consistency.
This recipe was created by a contestant during a cooking competition. It has not been tested for home use.
Recipe courtesy of Mike Elder