1/4 c buttter
1.5 c powdered sugar
1 c milk
2 c bread flour
3 tsp baking powder
1/2 tsp vanilla
2 squares chocolate, melted
1/2 c powdered sugar
2/3 c almonds blanched and shredded
Cream the butter, add gradually 1.5 c sugar, and egg unbeaten.
When well mixed, add 2/3 milk, flour mixed and sifted with baking powder, and vanilla.
To melt chocolate add 1/3 c powdered sugar, place on range, add gradually remaining milk, and cook until smooth.
Cool slightly and add to cake mixture.
Bake 15-20 min in round layer cake pans.
Put between layers and on top of cake White Mountain Cream sprinkled with almonds.