How to make it

  • Preheat oven to 300.
  • Grease and flour 2 round cake pans.
  • In a medium bowl sift flour, soda and salt 3 times.
  • Cream margarine and sugar in a large mixing bowl then add egg yolks one at a time.
  • Gradually alternate adding the flour mixture and buttermilk then add chocolate and mix well by beating about 3 minutes.
  • Fold in the three beaten egg whites, vanilla and almond extract.
  • Bake 45 minutes.
  • Allow cake to completely cool then split each layer into thirds to make six thin layers.
  • Put milk and chocolate in a saucepan and heat until chocolate is melted.
  • In a bowl combine sugar and flour.
  • Make a paste by adding hot milk chocolate by tablespoons to the sugar and flour and then return to saucepan.
  • Stir over medium heat until thick.
  • Add 4 egg yolks all at once and stir rapidly to completely blend.
  • Cook 3 minutes longer.
  • Remove from heat then and add butter, vanilla and almond extract.
  • Cool and spread on cake layering as you go.
  • Do not spread on top layer.
  • Combine sugar and milk in a heavy saucepan and bring to a boil stirring constantly.
  • Reduce heat and simmer 6 minutes without stirring.
  • Remove from heat and blend in chocolate.
  • Add butter and vanilla and return to medium low heat cooking 2 minutes.
  • Place in refrigerator to cool.
  • Beat well and then spread on top and sides of the cake.

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