1-3/4 c Sugar; granulated
1-3/4 c Flour; all purpose; unsifted
2 ts Soda
1 ts Salt
1/4 ts Baking powder
1 c Margarine; softened
1-1/4 c Buttermilk
1 ts Vanilla
12 tb Cocoa
3 Eggs
Chocolate filling:
4 pk No-melt baking chocolate
2-1/2 c Powdered sugar; sifted
1/4 c Hot water
1 Egg; unbeaten
6 tb Margarine; softened
1/2 c Sliced almonds; toasted
Whipped cream-
1 c Heavy cream
2 tb Sugar; granulated
1/2 ts Almond extract
Measure sugar, flour, soda, salt, baking powder, cocoa,
margarine, buttermilk and vanilla into large mixer bowl.
Beat at low speed to blend, then beat 2 minutes at medium
speed. Add eggs; beat 2 minutes longer. Pour one-fourth of
batter into each of four greased and wax paper-lined 8-inch
layer cake pans; layers will be thin. Bake at 350 about 15
minutes or until wooden pick inserted in center comes out
clean. Two layers may stand while first two bake, if
necessary. Cool slightly; remove from pans and continue
cooling. Fill and frost layers with Sugarplum Chocolate
Filling and Sugarplum Whipped Cream, alternately.
Sugarplum Chocolate Filling. Combine chocolate and
powdered sugar and water; blend. Add egg and beat well.
Add margarine, one tablespoon at a time, beating thoroughly
after each addition. Stir in almonds, reserving some for
garnish.
Sugarplum Whipped Cream. Whip cream with sugar and almond
extract.
