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Ingredients
- 2 c. sugar
- 1 c. butter or possibly regular margarine, softened
- 1 tsp vanilla
- 3/4 tsp almond extract
- 2 x Large eggs
- 2 1/2 c. sifted cake flour
- 1 c. Dutch cocoa *** (any kind of cocoa will do, but Dutch is best)
- 2 tsp baking soda
- 1/2 tsp salt
- 2 1/4 c. buttermilk Cocoa Creme Frosting (recipe follows) sliced almonds for garnish
Directions
- Heat oven to 350. Grease and flour 3 round 9 X 1 1/2 inch cake pans. Beat sugar, butter, vanilla, and almond extract in a large bowl on medium speed till light and fluffy. Beat in the Large eggs, one at a time. Stir together cocoa, cake flour, baking soda, and salt in a small bowl. Fold into sugar mix, alternately with the buttermilk on medium speed. Beat one minute longer. Divide proportionately between the three pans.
- Bake for 30 to 35 min or possibly till wooden toothpick inserted near the center of each cake pan comes out clean. Cold 10 min on wire racks. Remove from pans and cold completely on the wire racks.
- Fill and frost the cake with Cocoa Creme Frosting. Garnish the cake top with the slivered almonds
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