3/4 c. butter, softened
2 c. sugar
3 c. all-purpose flour
1 tbsp. baking powder
1/2 tsp. salt
1/2 c. milk
1/2 c. water
1 tsp. vanilla extract
1/2 tsp. almond extract
6 egg whites
Chocolate Frosting

Cream butter; gradually add sugar, beating well. Combine flour, baking powder and salt. Combine milk and water. Add flour mixture to creamed mixture alternately with milk mixture, beginning and ending with flour mixture. Mix well after each addition. Stir in flavorings. Beat egg whites (at room temperature) until stiff peaks form; fold into batter.

Pour batter into 3 greased and floured 9 inch round cake pans. Bake at 350 degrees for 25 minutes or until a wooden pick inserted in the center comes out clean. Cool in pans 10 minutes; remove layers from pans and let cool completely. Spread Chocolate Frosting between layers and on top and sides of cooled cake. Yield: One 3 layer cake.

CHOCOLATE FROSTING:

3 (1 oz.) sq. unsweetened chocolate
4 c. sifted powdered sugar
1/8 tsp. salt
1/4 c. hot water
3 egg yolks
1/4 c. butter, melted
1 tsp. vanilla extract

Place chocolate in top of a double boiler; place over boiling water and cook until melted. Remove from heat; add sugar, salt and hot water. Beat on medium speed of electric mixer until thoroughly blended. Add egg yolks, one at a time, beating well after each addition. Add butter and vanilla, beating until frosting reaches spreading consistency. Yield: Enough for one 3 layer cake.