---------- Recipe via Meal-Master (tm) v8.05
  
       Title: Chocolate Almond Cake - Part 2
  Categories: Cakes
       Yield: 12 Servings
  
            See part 1 for ingredients:
  
   Recipe by: TASTE OF HOME - OCT/NOV 95 In a large
   mixing bowl, cream butter and sugar. Add eggs, one at
   a time, beating well after each addition. Add sour
   cream and extracts; mix well. Combine flour, cocoa,
   baking soda and salt; add to the creamed mixture
   alternately with buttermilk. Pour into a greased 10″
   fluted tube pan. Bake at 350 degrees for 50-55 minutes
   or until cake tests done. Cool in pan for 10 minutes
   before removing to a wire rack. For frosting, cream
   butter, sugar and extracts in a small mixing bowl
   until smooth. Add milk until frosting reaches desired
   spreading consistency. Frost cooled cake. Decorate
   with almonds. Yield: 12-16 servings.
  
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