Ingredients:
Cake
1 cup softened butter
3 cups sugar
1 teaspoon vanilla extract
2 teaspoons almond extract
6 eggs, at room temperature
3 cups all-purpose flour
1/2 pint heavy cream, at room temperature
Icing
1 ounce baker's unsweetened chocolate
1/2 cup water
1 egg white
16 ounces boxes confectioners' sugar
1/3 cup milk
chopped pecans
Procedure:
1. Cream butter and add sugar, beating until light and smooth.
2. Add vanilla and almond extracts.
3. Add eggs one at a time, beating at medium speed after each addition.
4. Add flour and heavy cream alternately, mixing well.
5. Pour batter into a greased and floured 10-inch tube or Bundt pan.
6. Place in a cold oven and immediately turn heat to 350 degrees.
7. Bake 1-1/4 hours. Cool on wire rack before icing.
8. To prepare icing, melt chocolate and butter in top of double boiler.
9. Beat egg white until stiff and add to chocolate mixture.
10. Remove from heat and add confectioners' sugar.
11. Gradually add milk while beating to a creamy consistency.
12. Stir in optional pecans.
13. Frost cooled cake.
Serves sixteen people.
