1 c. butter
2 c. sugar
3 c. sifted Swans Down cake flour
3 tsp. Calumet baking powder
1/2 tsp. salt
4 eggs
1 c. milk
1 tsp. vanilla
1/2 tsp. almond extract

Cream butter. Gradually add sugar, creaming until light and fluffy. Beat 10 minutes on electric mixer, longer by hand. Sift flour with baking powder and salt. Add eggs, one at a time to creamed mixture, beating well after each addition. Add flour mixture alternately with milk and flavorings, beating after each addition until smooth.

Pour batter into 3 (9") layer pans, lined on bottom with paper. Bake at 350 degrees for 25 to 30 minutes. Cool in pans 10 minutes, turn out on racks.

FROSTING:

2 squares unsweetened chocolate
4 tbsp. butter
1/2 tsp. salt
1 1/2 c. sugar
1/2 c. milk
1 tbsp. corn syrup
1 tsp. vanilla

Grate chocolate and combine all ingredients except vanilla. Bring to a boil and cook 2 minutes. Remove from heat, cool and beat until it begins to thicken. Add vanilla and spread.