Cake:

3/4 cup butter, softened
1 2/3 cup sugar
1 egg
3/4 cup sour cream
1 teaspoon vanilla extract
1 teaspoon almond extract
2 cups all purpose flour
2/3 cup baking cocoa
2 teaspoons baking soda
1/2 teaspoon salt
1 cup butter milk

In a large mixing bowl, cream butter and sugar. Add eggs, one at a time. Beating well after each addition. Add sour cream and extracts; mix well. Combine flour, cocoa, baking soda, and salt; add to the creamed mixture alternately with buttermilk. Pour into a greased 10-in. fluted tube pan.

Bake at 350°F for 50 - 55 minutes or until cake tests done. Cool in pan for 10 minutes before removing to wire rack.

Frosting:

5 tablespoons butter softened
2-1/2 cups powder sugar
1 teaspoon vanilla extract
1/2 teaspoon almond extract
2 to 4 tablespoons milk
sliced almonds, toasted

For frosting, cream butter, sugar and extracts in small mixing bowl until smooth. Add milk until frosting reaches desired spreading consistency. Frost cooled cake. Decorate with almonds.