Ingredients

Cake:
2 cups all-purpose flour
2 cups sugar
2 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon salt
1 cup Hershey® cocoa
2 eggs
1 cup milk
1/2 cup oil
1 cup hot Cappuccino, coffee flavor

Filling:
5 Tablespoons Wondra® cake flour
1 cup milk
1/2 pound butter
1 cup sugar
1 teaspoon vanilla
1/3 cup ground almonds

Icing:
1/4 butter
1/3 cup Crisco® shortening
1 pound powdered sugar
1/2 cup Hershey® cocoa
1 teaspoon vanilla
Milk as needed

Method

Cake:

1. Preheat oven to 350°.
2. Use 2 greased 8 or 9 inch pans.
3. In a bowl, combine dry ingredients.
4. Add eggs, milk and oil and mix well.
5. Add Cappuccino slowly.
6. Mix thoroughly.
7. Bake for 40 minutes; toothpick test for doneness.
8. Cool on racks.

Filling:

1. Combine flour and milk in a saucepan.
2. Cook, stirring constantly, until thick and smooth, like paste.
3. Cool.
4. Beat in butter, sugar and vanilla until creamy.
5. Add almonds.
6. Beat until blended.
7. Spread between layers of cooled cakes.

Icing:

1. Mix together butter, shortening, powdered sugar, vanilla and enough mix to get spreading consistancy.
2. Ice cooled cake.
3. Decorate with almond slices if desired.
4. Serve with milk

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