Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 1/2 c Sifted cake flour
1 tb Baking soda
1/4 ts Salt
1 c Butter or margarine
2 c Granulated sugar
4 Eggs
1 c Buttermilk
3/4 c Cocoa
2 ts Almond extract
Velvety Frosting
-(recipe below)

Info: from Peaceful Gatherings Cookbook, Bolton MA Federated Church,
1991

Preheat oven to 375 degrees (F). Grease and flour bundt cake
pan. On waxed paper, sift flour with baking soda and salt. In large
bowl with electric mixer at medium speed, cream butter with sugar at
medium speed. Cream butter with sugar until fluffy, add eggs, one at
a time, beating well after each addition. Alternately beat in
buttermilk and flour until all has been added.

Stir cocoa into 2/3 cup boiling water until dissolved. At low
speed, beat cocoa mixture and almond extract into batter. Pour
batter into bundt pan. Bake 60 to 70 minutes or until cake tester
inserted into center comes out clean. Cool cake 5 minutes; invert on
rack. Frost with Velvety Frosting and refrigerate.

Velvety Frosting:

In double boiler, melt one 6 ounce package semi-sweet chocolate
pieces over hot, not boiling water; cool slightly. In small bowl, mix
1/2 cup butter or margarine, softened, with two eggs. Stir in
chocolate until smooth and creamy.

Note: No sugar is used in this frosting recipe. Two layer cake:
Prepare recipe as above, but bake in 2 greased and floured 9-inch
cake pans for 45 minutes; fill middle and frost only top of cake, not
the sides.

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