Instructions: CAKE: Grease 5 cup heart shaped pan; dust with unsweetened cocoa powder and set aside. In bowl, blend together brown sugar, butter and vanilla; add eggs, one at a time, beating well with wooden spoon after each addition.

Sift together flour, cocoa and salt; add all at once to creamed mixture, mixing just until blended. Stir in nuts; spread in prepared pan. Loosely cover tip of heart with foil to prevent from drying out.

Bake in 350 F oven for 35 to 40 minutes or until just barley firm to the touch. Let cool in pan for 10 minutes; turn out onto rack and let cool completely.

FROSTING: In top of double boiler over hot, not boiling, water, melt white chocolate with butter. (Alternatively, in microwaveable dish, microwave at Medium/50% for 1 to 2 minutes or until softened.)

Remove from heat and let cool slightly; stir in sour cream until smooth and blended. Refrigerate for 10 minutes; spread smoothly over sides then top of cooled cake.

GARNISH: Sprinkle cocoa in attractive pattern on top of cake. Arrange almonds around top edge.

Yield: 1 cake

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.