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1
Preheat oven to 375 degrees (F).
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2
Grease and flour bundt cake pan.
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3
On waxed paper, sift flour with baking soda and salt.
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4
In large bowl with electric mixer at medium speed, cream butter with sugar at medium speed.
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5
Cream butter with sugar until fluffy, add eggs, one at a time, beating well after each addition.
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6
Alternately beat in buttermilk and flour until all has been added.
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7
Stir cocoa into 23 cup boiling water until dissolved.
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8
At low speed, beat cocoa mixture and almond extract into batter.
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9
Pour batter into bundt pan.
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10
Bake 60 to 70 minutes or until cake tester inserted into center comes out clean.
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11
Cool cake 5 minutes; invert on rack.
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12
Frost with Velvety Frosting and refrigerate.
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13
Velvety Frosting: In double boiler, melt one 6 ounce package semi-sweet chocolate pieces over hot, not boiling water; cool slightly.
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14
In small bowl, mix 1/2 cup butter or margarine, softened, with two eggs.
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15
Stir in chocolate until smooth and creamy.
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16
Note: No sugar is used in this frosting recipe.
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17
Two layer cake: Prepare recipe as above, but bake in 2 greased and floured 9-inch cake pans for 45 minutes; fill middle and frost only top of cake, not the sides.
