In the bowl of an electric mixer, cream butter, shortening, and mascarpone until smooth.
Add sugar and beat until fluffy, mixture will lighten in color slightly.
Add eggs one at a time, beating after each addition.
Slowly add flour to mixture and combine.
Add vanilla, butter, and almond extracts and combine.
Spoon batter into prepared pan. Bake 1 hour and 15 to 20 minutes or until pick inserted in center comes out clean or with 'dry' crumbs.
Allow to cool on the countertop on a wire rack 15 minutes before inverting on a serving tray. Cool completely before covering.
Cake can be stored in an air-tight container on the counter-top for 3 to 4 days or refrigerator for one week.
Recipe from Paula @CallMePMc.com All images and content are copyright protected. Please do not use my images without prior permission that includes copying the ingredient list or entire recipe and posting in the comments on Pinterest for Facebook. If you want to share this recipe, please simply link back to this post for the recipe.Thank you, Paula