2 1/2 c. sifted cake flour
2 c. granulated sugar
1 tbsp. baking soda
4 eggs
1 c. buttermilk
1/4 tsp. salt
3/4 c. cocoa
1 c. butter
2 tsp. almond extract

Grease and flour bundt cake pan. On waxed paper, sift flour with baking soda and salt. In large bowl with mixer at medium speed, cream butter with sugar until fluffy; add eggs, one at a time, beating well after each addition. Alternately, beat in buttermilk and flour until all has been added. Stir cocoa into 2/3 cup boiling water until dissolved. At low speed, beat cocoa mixture and almond extract into batter. Bake in bundt pan at 375 degrees for 60 to 70 minutes or until cake tester inserted into center comes out clean. Cool cake for 5 minutes, invert on rack and frost.

Velvety Frosting: In double boiler, melt 1 (6 oz.) package semi-sweet chocolate pieces (1 cup). Cool slightly. Mix 1/2 cup butter, softened, with 2 eggs. Stir in chocolate until smooth. Frost cake and refrigerate.