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1
Preheat oven to 350F and arrange rack to the center position.
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2
Grease and flour three, 8-inch round cake pans.
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3
Beat egg whites till stiff, but not dry and set aside briefly.
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4
In a separate bowl, beat the butter with the sugar till light and fluffy, then add in the vanilla and almond extracts.
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5
Blend smooth.
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6
Whisk the flour with the baking pwdr and salt and add in alternately to the batter with the lowfat milk, beginning and ending with the dry mix.
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7
Fold egg whites into the batter and divide mix proportionately between the two prepared pans.
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8
Bake about 20 min or possibly till a wooden pick inserted in the center of the cake comes out clean.
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9
Cold layers in their pans 10 min, then loosen and turn out onto a rack to complete cooling.
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10
Beat cream cheese with butter till smooth.
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11
Blend in vanilla and almond extracts.
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12
Gradually beat in confectioners sugar till smooth.
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13
Remove 1 c. of frosting and blend with the chocolate and Amaretto.
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14
Reserve the remaining white frosting and set aside.
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15
Spread 1/2 of the chocolate frosting proportionately over bottom layer of cake.
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16
Arrange the second cake layer over the first, then repeat, using the remaining chocolate frosting.
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17
Use the served white frosting to cover the sides and top of the cake.
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18
Decorate the top of the cake with an assortment of white and dark chocolate leaves.
