1 3/4 c. sifted cake flour
2 1/4 tsp. baking powder
3/4 tsp. salt
1/2 c. butter
1 c. plus 2 tbsp. sugar
1 tsp. vanilla
2 eggs
3/4 c. milk
1/4 c. slivered almonds
4 egg whites (save yolks for filling)
1 c. sugar

Cream butter, sugar and vanilla until fluffy. Add eggs, one at a time. Beat until fluffy. Combine dry ingredients and add alternately with milk, starting and ending with dry. Put into 2 greased 9-inch layer pans or a 9x13 inch pan.

Beat egg whites and gradually add 1 cup sugar and spread over cake batter. Top with nuts. Bake at 350 degrees for 35 minutes. Cool for 5 minutes and remove. Top with filling and whipped cream.

SOUR CREAM CHOCOLATE FILLING:

4 egg yolks
3/4 c. sour cream
1/2 c. sugar
3/4 c. chocolate chips
1 tsp. vanilla
2 c. heavy cream
1/2 c. sugar
2 tsp. vanilla

Combine first 4 ingredients. Cook until thick. Cool. Add vanilla. Put on cooled cake and top with whipped cream and sweetened with sugar and vanilla.