2 c. sifted cake flour
1/2 c. cocoa
1/2 tsp. salt
1/2 tsp. baking soda
1 tsp. baking powder
1/2 c. butter
1 tsp. vanilla
1 2/3 c. sugar
3 eggs, well beaten
1 c. buttermilk

Prepare three cake pans. Preheat oven to 350 degrees. Sift together first 5 ingredients. Cream butter and extract until fluffy. Gradually add sugar. Add beaten eggs in thirds, beating after each addition. Blending only until smooth after each addition, alternately add dry ingredients in fourths and buttermilk in thirds. DO NOT OVERBEAT.

VENETIAN CREME ICING:

1/2 c. sugar
1/2 c. flour
1/2 tsp. salt
1 2/3 c. milk
1 c. whipping cream
1 c. butter
1 tsp. vanilla
1 1/2 c. confectioners' sugar

Mix sugar, flour and salt in saucepan. Add milk and blend. Add cream and cook until thick. Chill until set. Cream butter and vanilla. Add half confectioners' sugar; beat until fluffy. Add cream mixture alternately with remaining sugar.

Split cooled layers (I use dental floss) to make six. Spread icing between layers and on top. Sprinkle top with toasted almond slices. Keep refrigerated.