2 c. sifted pastry or cake flour
1 tsp. baking soda
1/4 tsp. salt
1/2 c. butter
1 1/4 c. superfine sugar
2 eggs
3 oz. (3 squares) unsweetened chocolate
1 c. milk
1 tsp. almond extract
Chocolate Frosting (recipe follows)

Sift flour and measure out 2 cups. Sift again with the baking soda and the salt. Cream the butter and gradually add the sugar. Beat together until light and fluffy. Add the eggs, 1 at a time, and beat well after each addition. Melt the chocolate and cool it. Add it to the butter mixture gradually, alternating with the milk to which the almond extract has been added. Divide the batter between 2 buttered 8" layer cake pans. Bake in a preheated 350 degree oven for 25 to 30 minutes. Unmold and cool. Fill and frost.

DOUBLE RICH CHOCOLATE FROSTING:

2 eggs
2 c. sifted confectioners' sugar
Pinch of salt
1 tsp. vanilla extract
1/4 tsp. almond extract
1/4 c. milk
5 oz. (5 squares) unsweetened chocolate
2 tbsp. butter

Break the eggs into a bowl and add the confectioners' sugar and salt. Add the vanilla and almond extracts and the milk. Beat until smooth and creamy. Set this bowl in a larger bowl filled with ice cubes. Melt the chocolate with the butter. Add this gradually.

Very rich! Very good!