CHOCOLATE DOBERGE CAKE

Steps:

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