Ingredients
- 3 greased
- 3 unsweetened chocolate
- 2 eggs
- 4 c sifted powdered sugar
- 1 3/4 c sugar
- 1 1/2 c buttermilk
- 2 1/2 c all purpose flour
- 1 1/8 c shortening
- 7/8 c milk
- 1/2 c boiling water
- 1/2 c butter
- 1/4 c softened butter
- 1/2 c cocoa
- 2 tb almonds (sliced)
- 2 ts vanilla extract
- 1 1/2 ts baking soda
- 1 ts almond extract
- 1/2 ts salt
- 1 package sifted powder sugar
comes out clean. Cool in pans 10 minutes; remove from pans, and let cool completely on wire racks. Spread Almond Cream Filling between layers. Reserve 1 c. Chocolate Frosting; spread remaining frosting on top and sides of cake. Pipe or dollop reserved frosting on top of Filling: Combine flour and milk in a small saucepan; cook over low heat, stirring constantly with a wire whisk, until mixture thickens and just begins to boil. Remove from heat; cool. Cover and chill at least 1 hr. Beat butter and shortening at medium speed of an electric mixer. Add chilled flour mixture, almond extract, and salt; beat until smooth. Gradually add powdered sugar; beat at high speed 4 Frosting: Beat butter and chocolate at low speed of an electric mixer until smooth. Blend in milk and vanilla extract. Gradually add powdered sugar; beat at high speed 5 cake. Susan Argyelan. ----