FROSTING: Beat 3 egg whites, gradually add 3/4 cup sifted powdered sugar until stiff. Set aside. Using same beaters in large bowl, beat 3/4 cup soft butter until creamy. Mix 1 1/2 cups 10X sugar with 1/3 cup cocoa powder. Gradually beat into butter. Fold in 1/2 teaspoon almond extract and the meringue until well blended. When the cake is frosted top with 1/4 cup toasted almonds.