Instructions: Heat oven to 350. Grease and flour 3 round 9 X 1 1/2 inch cake pans. Beat sugar, butter, vanilla, and almond extract in a large bowl on medium speed until light and fluffy. Beat in the eggs, one at a time. Stir together cocoa, cake flour, baking soda, and salt in a small bowl. Fold into sugar mixture, alternately with the buttermilk on medium speed. Beat one minute longer. Divide evenly between the three pans.

Bake for 30 to 35 minutes or until wooden toothpick inserted near the center of each cake pan comes out clean. Cool 10 minutes on wire racks. Remove from pans and cool completely on the wire racks.

Fill and frost the cake with Cocoa Creme Frosting. Garnish the cake top with the slivered almonds

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