Ingredients:
Cake:
4 eggs, separated
1/2 cup butter or margarine, softened
1 cup sugar
1 teaspoon almond extract
1 teaspoon vanilla extract
1 cup finely chopped toasted almonds
3/4 cup all-purpose flour
1/2 cup unsweetened cocoa
1/2 teaspoon baking powder
1/2 teaspoon baking soda
2/3 cup milk

Chocolate Almond Frosting:
2 oz chocolate, chopped
14 oz Milk
1 teaspoon almond extract

Preparation:
1. Line 2 (8- or 9-inch) round cake pans with wax paper. Preheat oven to 350F. In small bowl, beat egg whites until soft peaks form; set aside. In large bowl, beat butter and sugar until fluffy. Add egg yolks and extracts; mix well. In medium bowl, combine almonds, flour, cocoa, baking powder and baking soda; add alternately with milk to butter mixture, beating well after each addition. Fold in beaten egg whites. Pour into prepared pans. Bake 18 to 20 minutes or until wooden picks inserted near centers come out clean. Cool 10 minutes; remove from pans. Cool completely.
2. For frosting:  In heavy saucepan over medium heat, melt chocolate with milk. Cook and stir until mixture thickens, about 10 minutes. Remove from heat; cool 10 minutes. Stir in almond extract; cool.
3. Split each cake layer; fill and frost with frosting. Garnish as desired. Store covered in refrigerator.