CAKE:

1 3/4 c. butter, softened
1 3/4 c. granulated sugar
6 lg. eggs
1/2 tsp. almond extract
2 c. confectioners' sugar
2 1/4 c. all purpose flour
2 c. chopped blanched almonds, toasted
3/4 c. unsweetened cocoa powder

GLAZE:

1/4 c. heavy cream
3 (1 oz.) squares semi-sweet chocolate
2 tbsp. butter
Candied violets (opt.)
Fresh mint leaves (opt.)

Prepare cake. Heat oven to 350 degrees. Grease and flour a 10" tube pan. In large bowl with electric mixer at high speed, beat 1 3/4 cups butter, granulated sugar, eggs, almond extract and confectioners' sugar about 3 minutes until light and fluffy. In medium size bowl combine flour, almonds and cocoa powder; stir into butter mixture until just blended. Spoon batter into prepared pan; smooth top with rubber spatula. Bake for 1 hour until firm to the touch and sides of cake shrink slightly from sides of pan. Cool cake in pan on wire rack 1 hour; invert onto serving platter to cool completely.

Prepare glaze. In small heavy saucepan over medium low heat, stir cream, chocolate and 2 tablespoons butter until chocolate and butter are melted and mixture is smooth. Remove from heat; cool completely. To serve: Spoon cooled glaze over top of cake. Decorate cake with candied violets and mint leaves, if desired. Makes 16 servings.