2 c. sugar
3/4 c. flour
1/2 c. cocoa
12 egg whites
1 tsp. cream of tartar
1 tsp. vanilla

FILLING:

1 (8 oz.) almond paste
1/2 c. butter
1 egg
1/2 c. sugar

ICING:

1 1/2 c. whipping cream, whipped
3/4 c. powdered sugar
3 tbsp. cocoa
1 tsp. vanilla

CAKE: Sift sugar, flour and cocoa. Beat egg whites and cream of tartar for 5 minutes or until stiff. Add vanilla. Gradually add dry ingredients. Spoon into an ungreased tube pan. Bake at 375 degrees for 40 to 50 minutes. Invert to cool. Remove cake and split horizontally into 3 layers. Cool.

FILLING: Beat all ingredients together. Spread between layers.

ICING: Frost whole cake with icing. Decorate with slivered almonds. Refrigerate.