Make a two layer chocolate cake according to package directions. Bake on jelly roll pan at 350 degrees for 20 minutes. Cool.

WHITE CREAM FILLING:

5 tbsp. flour
1 1/4 c. milk
1 c. white sugar
1/2 c. shortening
1/2 c. butter
1 tsp. almond flavoring

Cook milk and flour until very thick. Cool in refrigerator. Beat sugar, shortening and butter; add flour mixture. Beat 8 to 10 minutes. Add almond flavoring. Spread over cake and chill.

CHOCOLATE FROSTING:

1/2 c. butter
3 tbsp. cocoa
Powdered sugar
1 egg
Almond flavoring

Melt together butter and cocoa. Add powdered sugar. Remove from heat and add egg and almond flavoring. Beat by hand until smooth. Spread over cake. Chill.