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1
Preheat oven to 300u00b0F.
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2
Grease and flour 2 nine-inch round cake pans.
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3
In a medium bowl, sift the flour, soda, and salt 3 times.
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4
Cream the margarine and sugar in a large mixing bowl, and add egg yolks, one at a time.
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5
Gradually alternate adding the flour mixture and buttermilk, then add chocolate and mix well by beating about 3 minutes.
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6
Fold in the 3 beaten egg whites, vanilla and almond extracts.
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7
Bake for 25 to 30 minutes or until the cakes test done.
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8
Remove from oven and set pans on a cooling rack for five minutes; turn out of pan onto cooling rack.
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9
When the cakes are completely cooled, carefully split each layer into thirds to make 6 thin layers.
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10
To make the filling, put milk and chocolate in a saucepan and heat until chocolate is melted.
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11
In a bowl, combine sugar and flour.
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12
Make a paste by adding hot milk chocolate by Tablespoons to the sugar and flour, then return to saucepan.
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13
Stir over medium heat until thick.
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14
Whisk the eggs in a separate bowl, pour a small amount of the hot liquid into the eggs while simultaneously stirring with your free hand.
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15
Then pour the egg mixture back into the pot.
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16
Cook 2 or 3 minutes more.
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17
Remove from heat, and add butter, vanilla, and almond extract.
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18
Cool and spread on cake, layering as you go.
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19
Do not spread on top layer.
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20
For frosting, combine sugar and milk in a heavy saucepan, and bring to a boil, stirring constantly.
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21
Reduce heat and simmer for 6 minutes without stirring.
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22
Remove from heat and blend in chocolate. Add butter and vanilla and return to medium-low heat, cooking 1 or 2 minutes.
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23
Place in refrigerator to cool.
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24
Beat well, then spread on top and the sides of the cake.
