1/2 c. boiling water
1 (4 oz.) bar German chocolate
1 c. soft butter
2 c. sugar
4 egg yolks
2 1/2 c. all purpose flour
1 tsp. baking soda
1/2 tsp. salt
1 c. buttermilk
4 egg whites, stiffly beaten

Heat oven to 350 degrees. Grease and flour 4 round 9 inch pans. In small bowl pour boiling water over chocolate; stir until melted; cool. In large bowl cream butter and sugar; add egg yolks one at a time, beating after each addition; on low speed blend in chocolate and vanilla; mix in flour, soda, and salt alternately with buttermilk, beating after each addition. Fold in egg whites. Divide batter among pans; bake 20 minutes. Cool.

FROSTING:

3 c. whipped ream
1 1/2 c. confectioners sugar
3/4 c. cocoa
Dash of salt

Beat in chilled bowl until thick enough to spread. Frost layers with frosting and almonds; freeze until ready to serve.

SAUCE:

3 tbsp. soft butter
2 tbsp. light corn syrup
2/3 c. milk
1 c. confectioners sugar
1/2 c. cocoa

Blend all ingredients in double boiler until thickened. Pour hot sauce over individual layers.