Ingredients
- 3 greased
- 3 unsweetened chocolate
- 2 eggs
- 800 gr sifted powdered sugar
- 350 gr sugar
- 350 ml buttermilk
- 325 gr all purpose flour
- 220 gr shortening
- 200 ml milk
- 120 ml boiling water
- 110 gr butter
- 55 gr softened butter
- 45 gr cocoa
- 34 gr almonds (sliced)
- 8 gr vanilla extract
- 7 gr baking soda
- 3 gr almond extract
- 2 gr 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 -20ºC rosting: 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. ----
