8 eggs
2 c. sugar
2 c. flour
1 1/3 tsp. baking powder
1/2 tsp. salt
8 tbsp. ice water

Sift flour, baking powder and salt. Beat egg whites to stiff peaks, adding sugar little by little. Then add egg yolks one by one. Add this mixture to the flour mixture and mix well. Divide into 2 greased and floured cake pans and bake at 325 degrees for 25 to 30 minutes, or until done. After the cakes are cooled, cut each one into 3 layers.

TO PREPARE CREAM ICING:

1 lg. bar Hershey or Nestle semi-sweet chocolate
1/2 c. cocoa
1/2 c. milk
1 tsp. vanilla

Cook first 3 ingredients on low fire stirring constantly. When smooth remove from flame and add vanilla. Let cool.

Put the following ingredients into blender and cream: 1 3/4 c. powdered sugar (sift 3 times) 8 egg yolks (one by one)

Add chocolate mix (cooled) to creamed ingredients.

Add 4 egg whites beaten to meringue stage.

Toast a package of almonds with a small amount of butter and salt. Grind them. Add smaller bits and powder to chocolate cream. Save larger pieces to put on top of chocolate topping.

Assemble cake by spreading chocolate creamed mixture between layers and around the outside of the cake. Sprinkle larger pieces of almonds on top of cake. Refrigerate until ready to serve.