Crisco non-stick cooking spray with flour
2 cups sugar
1 cup (2 sticks) butter, softened
2 large eggs
1 teaspoon clear vanilla
3/4 teaspoon almond extract
2 1/2 cups cake flour (Softasilk)
1 cup Dutch-processed cocoa powder (alkalized) -or- unsweetened cocoa powder
2 teaspoons baking soda
1/2 teaspoon salt
2 1/4 cups buttermilk
Chocolate curls, if desired

Heat oven to 350°F. Spray three 9-inch round cake pans generously with non-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 at 350°F for 26 to 30 minutes or until toothpick inserted in center comes out clean. Cool 15 minutes; remove from pans to wire rack. Cool completely.

BUTTERCREAM FROSTING:

1 1/4 cups (2 1/2 sticks) butter, room temperature
2 teaspoons clear vanilla
1 teaspoon almond extract
8-9 tablespoons milk
7 1/2 cups (2 pounds) powdered sugar

Beat 1 1/4 cups butter, 2 teaspoons clear vanilla and 1 teaspoon almond extract in a medium bowl at medium speed until creamy. Gradually add milk and powdered sugar, scraping bowl as needed. Beat 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 Buttercream Frosting to within 1/4-inch of edge. Level off top of second layer. Top with second layer, topside down. Spread 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.

Submitted by: CM