Chocolate Almond Cake

• 3/4 cup butter, softened
• 1-2/3 cups sugar
• 2 large eggs
• 3/4 cup sour cream
• 1 teaspoon vanilla extract
• 1 teaspoon almond extract
• 2 cups all-purpose flour
• 2/3 cup baking cocoa
• 2 teaspoons baking soda
• 1/2 teaspoon salt
• 1 cup buttermilk
• 5 tablespoons butter, softened
• 2-1/2 cups confectioners' sugar
• 1 teaspoon vanilla extract
• 1/2 teaspoon almond extract
• 3 to 4 tablespoons whole milk
• Sliced almonds, toasted

1. 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.
2. Pour into a greased 10-in. fluted tube pan. Bake at 350u0b0 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.
3. 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.

butter, sugar, eggs, sour cream, vanilla, almond, flour, baking cocoa, baking soda, salt, buttermilk, butter, sugar, vanilla, almond, milk, almonds

Taken from www.tasteofhome.com/recipes/chocolate-almond-cake/ (may not work)