Chocolate-Almond Cake

---------- Recipe via Meal-Master (tm) v8.05

Title: Chocolate-Almond Cake
Categories: Cakes, Chocolate
Yield: 1 servings

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
cake; sprinkle with almonds. Yield: One 3-layer cake.
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
to 5 minutes or until light and fluffy. Yield: 2 1/2 c.
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
min. or until fluffy. Yield: Enough to frost one 3-layer
cake. Susan Argyelan.

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