Ingredients

Instructions

  1. Preheat oven to 300°F.
  2. Grease and flour 2 nine-inch round cake pans.
  3. In a medium bowl, sift the flour, soda, and salt 3 times.
  4. Cream the margarine and sugar in a large mixing bowl, and add egg yolks, one at a time.
  5. Gradually alternate adding the flour mixture and buttermilk, then add chocolate and mix well by beating about 3 minutes.
  6. Fold in the 3 beaten egg whites, vanilla and almond extracts.
  7. Bake for 25 to 30 minutes or until the cakes test done.
  8. Remove from oven and set pans on a cooling rack for five minutes; turn out of pan onto cooling rack.
  9. When the cakes are completely cooled, carefully split each layer into thirds to make 6 thin layers.
  10. To make the filling, put milk and chocolate in a saucepan and heat until chocolate is melted.
  11. In a bowl, combine sugar and flour.
  12. Make a paste by adding hot milk chocolate by Tablespoons to the sugar and flour, then return to saucepan.
  13. Stir over medium heat until thick.
  14. Whisk the eggs in a separate bowl, pour a small amount of the hot liquid into the eggs while simultaneously stirring with your free hand.
  15. Then pour the egg mixture back into the pot.
  16. Cook 2 or 3 minutes more.
  17. Remove from heat, and add butter, vanilla, and almond extract.
  18. Cool and spread on cake, layering as you go.
  19. Do not spread on top layer.
  20. For frosting, combine sugar and milk in a heavy saucepan, and bring to a boil, stirring constantly.
  21. Reduce heat and simmer for 6 minutes without stirring.
  22. Remove from heat and blend in chocolate. Add butter and vanilla and return to medium-low heat, cooking 1 or 2 minutes.
  23. Place in refrigerator to cool.
  24. Beat well, then spread on top and the sides of the cake.