Ingredients
3/4 cup butter, softened1-2/3 cups sugar2 large eggs3/4 cup sour cream1 teaspoon vanilla extract1 teaspoon almond extract2 cups all-purpose flour2/3 cup baking cocoa2 teaspoons baking soda1/2 teaspoon salt1 cup buttermilkFROSTING:5 tablespoons butter, softened2-1/2 cups confectioners’ sugar1 teaspoon vanilla extract1/2 teaspoon almond extract3 to 4 tablespoons whole milkSliced almonds, toasted
Preparation
In a large bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition. Add sour cream and extracts; mix well. Combine flour, cocoa, baking soda and salt; add to the creamed mixture alternately with buttermilk, beating well after each addition.
Pour into a greased 10-in. fluted tube pan. Bake at 350° until a toothpick inserted in the center comes out clean, 50-55 minutes. Cool for 10 minutes before removing from pan to a wire rack to cool completely.
For frosting, cream butter, sugar and extracts in a small bowl until smooth. Add milk until frosting reaches desired spreading consistency. Spread over cake. Decorate with almonds.
