1/2 c. butter
1 1/2 c. sugar
1 c. buttermilk
1/2 tsp. salt
1/2 tsp. baking powder
1/2 tsp. baking soda
2 squares melted chocolate
1 tsp. vanilla
Dash of cinnamon

Cream shortening with the sugar. Add eggs, one at a time, beating well after each addition. Sift dry ingredients and add alternately with buttermilk, only enough to blend. Do not over beat. Add melted chocolate and vanilla. Bake in 3 greased, waxed cake pans for about 25 minutes at 350 degrees.

Cool 10 minutes before removing cake from pans. When cool, slice each layer in two and spread with whipped cream frosting. Sprinkle with chopped toasted almonds.

WHIPPED CREAM FROSTING:

1/2 tsp. vanilla
2 tbsp. cold water
2 tbsp. powdered sugar
1/2 tsp. lemon juice
1 c. whipping cream
1/2 tsp. plain gelatin

Sprinkle gelatin over water and let stand to soften. Scald 2 tablespoons cream. Pour over gelatin to dissolve and then chill. Beat and add to remaining cream which has been whipped, add sugar, lemon juice and salt.

VELVETY CREAM FROSTING:

1 pkg. semi-sweet chocolate chips
1/2 c. butter
2 eggs, unbeaten

Melt chocolate over hot water; cool slightly. Mix butter with eggs, add chocolate, beating until smooth and creamy.