Chocolate-Almond Cake

Directions

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℉ (180℃) 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 cup 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 Blend in milk and vanilla extract. Gradually add powdered sugar; beat at high speed 5 cake.