---------- 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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