1 3/4 c. softened butter
6 lg. eggs
1/2 tsp. almond extract
2 c. 10X sugar
1 3/4 c. granulated sugar
2 1/4 c. flour
2 c. chopped blanched almonds, toasted
3/4 c. unsweetened cocoa powder

GLAZE:

1/4 c. heavy cream
3 (1 oz.) squares semi-sweet chocolate
2 tbsp. butter
Candied violets or fresh mint leaves (opt.)

Heat oven to 350 degrees. Grease and flour 10" tube pan. In large bowl with electric mixer at high speed, beat 1 3/4 cups sugar, 1 3/4 cup butter, eggs, almond extract and 10X sugar about 3 minutes until fluffy. In medium bowl combine 2 1/4 cups flour, almonds and cocoa powder. Stir in batter mixture until just blended. Spoon batter into prepared pan and smooth top with spatula. Bake 1 hour until firm to touch and sides of cake shrink slightly from pan. Cool 1 hour and invert on top of platter to completely cool. To serve, spoon cooled glaze over top and decorate with violets and mint if desired. Yield: 16 servings.