1/2 c. butter
1 c. sugar
4 eggs
1 (16 oz.) can Hershey's syrup
1 tbsp. almond extract
1 c. flour

Grease and flour pan. Cream butter and sugar. Beat in eggs, then chocolate syrup. Add remaining ingredients. Bake at 350 degrees until toothpick comes out clean.

ICING:

1/4 c. heavy cream
4 oz. semi-sweet chocolate
1/2 tsp. instant coffee powder

Garnish with almonds.

For holidays: Add 1/3 cup seedless raspberry jam and glaze the cake.