2 cups flour
1 tsp baking soda
1 tsp salt
10 tsp butter
1 1/2 cups sugar
3 egg yolks
3 egg whites, beaten until stiff
1 cup buttermilk
2 squares baking chocolate, melted
2 teaspoons pure vanilla
1/2 tsp. almond flavouring

Preheat oven to 300F. Grease and flour 2 9-inch cake pans.

Sift together flour, baking soda, and salt.

In a large bowl, beat butter and sugar with an electic mixer until
fluffy. Add egg yolks one by one, beating after each addition.

Add flour alternately with buttermilk. Add chocolate and beat 3
minutes.

Fold in beaten egg whites, vanilla, and almond.

Bake for 45 minutes or until cake tests done. Cool on a rack.
Split each layer in half to make 4 layers.


Filling

2 1/2 cups evaporated milk
2 squares semi-sweet chocolate
1 1/4 cups sugar
5 Tbsp. flour
4 egg yolks
2 Tbsp. butter
1 tsp. vanilla
1/2 tsp. almond extract

Combine chocolate with milk in a double boiler and melt over low
heat. Add sugar and flour over medium heat, stirring until thick.
Add egg yolks all at once and stir briskly. Cook 2 or 3 minutes
more. Remove from heat, and add butter, vanilla, and almond extract.
Cool and spread in between cake layers, Do not spread on top layer.

Frost with:
1 1/4 cups sugar
1 cup evaporated milk
2 squares unsweetened baking chocolate
4 Tbsp. butter
1 tsp. vanilla

Bring sugar and milk together, stirring constantly. Reduce heat
and simmer for 6 minutes without stirring. Remove from heat and
stir in chocolate, butter and vanilla. Return to medium low heat,
cooking for an additional 1 or 2 minutes. Cool. Chill. Beat
thoroughly with an electric mixer before spreading over top and
sides of cake.