Chocolate Almond Cake
2 1/2 cup cake flour
3 squares of melted chocolate
1 tsp baking soda
1 cup buttermilk
1/4 tsp. salt
2 tsp. vanilla
1 cup butter
2 cup sugar
5 eggs, well beaten
Sift cake flour, measure. Add soda and salt. Sift all together three times. Cream butter, add sugar and cream well, until light and fluffy. Add eggs and beat well. Add melted chocolate and blend. Add sifted flour alternately with buttermilk; beat until smooth. Add vanilla.
Bake in two 9" greased and floured round cake pans at 325 for 50 minutes, or until inserted toothpick comes out clean.
Toasted Almond Filling
Cook 1 cup chopped blanched almonds slowly in 4 tbsp butter until well toasted, stirring constantly. Remove from heat and add 6 tbsp cream. Add 3 cups sifted powdered sugar gradually, beating until smooth after each addition. Stir in a dash of salt and 2 tsp vanilla.
Cool until right consistency to spread.
Spread filling between cake layers.
Frost cake top and sides with favorite chocolate icing
SOURCE: Hanley Family recipe collection; submitted by Hanley neighbor, Ora Neidermeyer for West Side Cookbook, 1945.