Whipped cream is the shortening in this super-rich chocolate cake. Towered with more whipped cream, it's a luscious torte. 3 eggs (1/2-2/3 c.) well beaten 3 sq. (3 oz.) unsweetened chocolate, melted & cooled 1 tsp. almond extract 2 1/4 c. Gold Medal flour (reg. or Wondra) 1 1/2 c. granulated sugar 2 1/4 tsp. baking powder 1/2 tsp. salt 2 c. whipping cream 1 1/2 tsp. almond extract 1/2 c. confectioners' sugar Chocolate shot Blanched almonds

Heat oven to 350 degrees. Grease and flour 2 round layer pans, 8 or 9 x 1 1/2 inches. Whip 1 2/3 cups whipping cream until stiff. Fold in eggs, chocolate and 1 teaspoon almond extract.

Stir together flour, granulated sugar, baking powder and salt; fold gently into cream-egg mixture until blended and batter is uniformly brown.

Pour into prepared pans. Bake 9 inch layers 30-35 minutes, 8 inch layers 35-40 minutes, or until wooden pick inserted in center comes out clean. Cool. Split cake to make 4 layers. (Mark with wooden picks and cut with serrated knife.)

Whip 2 cups whipping cream with 1 1/2 teaspoons almond extract and the confectioners' sugar until stiff. Fill layers and frost top of cake, using a fourth (about 3/4 cup) of the whipped cream for each. Sprinkle a ring of chocolate shot around top edge of cake; decorate with almonds. Chill.

If using self-rising flour, omit baking powder and salt.