Ingredients:
Cake:
3/4 cup (1 1/2 sticks) unsalted butter, softened
1 1/2 cups sugar
3 large eggs, beaten lightly
2 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
3/4 teaspoon salt
3/4 cup milk
2 teaspoons vanilla extract
1/2 teaspoon almond extract
1 cup chocolate chips (optional)

Frosting:
1 tub frosting (any flavor), store bought

Directions:

1. Preheat the oven to 350 degrees Fahrenheit.
2. Prepare cake: Lightly spray the bottom and sides of an 18 by 13-inch half sheet pan with non stick spray and line the bottom with a piece of parchment paper.
3. In a large bowl, beat the butter for 1 minute with an electric hand mixer.
4. Add the sugar and continue to beat for another 5 minutes.
5. Slowly add the eggs a little at a time and mix until light and creamy. Make sure to stop once to scrape
   down the sides of the bowl.
6. In a small bowl, sift together the flour, baking powder, and salt; set aside.
7. Whisk together the milk, vanilla, and almond extract in a cup; set aside.
8. Using a spatula or large spoon, stir the flour mixture into the butter mixture in the bowl alternately with the milk mixture, beginning and ending with the flour. Stir only until the batter is completely mixed.
9. Stir in the chocolate chips.
10. Spread the batter in the prepared pan. Bake for 15 minutes, or until the cake springs back when lightly touched in the center.
11. Remove the cake from the oven, and allow it to cool.
12. Carefully turn the cake out onto a large, rectangular cutting board by placing the board on top the
    baked cake, then flipping the whole thing over, so the cake is upside-down.
13. Use the cookie cutters of your choice to cut cookies.  Left over cake may be frozen for use in trifle at
    a later date.
14. Frosting:  Spread or drizzle cake cut outs with frosting - frosting maybe placed in microwave for 5 - 10 seconds or more and stirred until a softer consistency.