Preparation time: 45 minutes
Bake time: 30 minutes
Crisco No-Stick Cooking Spray with Flour
2 cups sugar
1 cup (2 sticks) butter, softened
1 teaspoon clear vanilla
3/4 teaspoon almond extract
2 large eggs
2 1/2 cups Softasilk Cake Flour
1 cup Dutch-processed cocoa powder (alkalized) or unsweetened coca powder
2 teaspoons baking soda
1/2 teaspoon salt
2 1/4 cup buttermilk
Butter cream Frosting
1 1/4 cup (2 1/12 sticks), butter, room temperature
2 teaspoons clear vanilla
1 teaspoon almond extract 8-9 tablespoons milk
7 1/2 cups (2 pounds) powdered sugar
HEAT: oven to 350F. Spray three 9-inch round cake pans generously with no-stick cooking spray with flour.
BEAT: sugar, 1 cup butter, 1 teaspoon clear vanilla and 3/4 teaspoon almond extract in large bowl with electric mixer on medium speed until light and fluffy. Beat in eggs, one at a time. Mix cake flour, cocoa powder, baking soda and salt; beat into creamed mixture alternately with buttermilk on medium speed. Beat 1 minute longer. Pour into prepared pans.
BAKE: 26 to 30 minutes or until toothpick inserted in center comes out clean. Cool 15 minutes; remove from pans to wire rack. Cool completely.
BEAT: 1 1/4 cups butter, 2 teaspoons clear vanilla and 1 teaspoon almond extracts in a medium bowl at medium speed until creamy. Gradually add milk and powdered sugar, scraping bowl as needed. Bet on high speed adding additional milk by the tablespoon until desired spreading consistency is achieved. Brush any loose crumbs from cooled layers. Place first layer, rounded side down, on plate. Spread with Butter cream Frosting to within 1/4 inch of edge. Level off top of second layer. Top with second layer, topside down. Sp;read with frosting. Top with third layer, top side up. Coat side of cake with thin layer of frosting to seal in crumbs. Frost side and top of cake. If desired, draw cake comb through frosting to make decorative designs and top with shaved chocolate curls. Refrigerate cake to set the frosting; allow cake to stand at room temperature 10 minutes before serving.
Makes 16 servings.
The buttermilk gives the cake a nice old fashion chocolate flavor. Enjoy!