1/2 c Cocoa
1 1/2 ts Baking soda
1/2 c Boiling water
1/4 ts Salt
2/3 c Shortening
1 1/2 c Buttermilk
1 3/4 c Sugar
1 ts Vanilla extract
2 Eggs
Almond cream filling: 1/4 c All-purpose flour
1 ts Almond extract
1/2 c Milk
1/4 ts Salt
1/4 c Softened butter
4 c Sifted powdered sugar
1/2 c Shortening
2 1/4 c All-purpose flour
2 tb Sliced almonds; toasted
Chocolate frosting: 1/2 c Butter; softened
1 ts Vanilla extract
3 Unsweetened chocolate;
-melted 1 pk Sifted powder sugar; 16 oz
1/3 c Milk
Combine cocoa and boiling water in a bowl; stir until smooth. Set aside. Beat shortening. Gradulaly add sugar, beating well. Add eggs, one at a time; beat well after each addition. Combine flour, soda, and salt; add to creamed mixture alternately with buttermilk, beginning and ending with flour mixture. Mix just until blended after each addition. Stir in chocolate mixture and vanilla. Pour batter into 3 greased and floured cakepans; bake at 350 for 20 to 25 min. or until a wooden pick inserted in center
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. —–