Chocolate-Almond Cake

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. -----