Stickney's Chocolate Almond Cake

1 cup shortening
2 cups sugar
4 eggs
2 1/2 cups all-purpose flour
3 teaspoons baking soda
1 teaspoon salt
1 cup buttermilk
3/4 cup cocoa
2/3 cup boiling water
1 teaspoon vanilla
Toasted sliced almonds
 
Chocolate Fudge Frosting
8 ounces butter, softened
16 ounces powdered sugar
6 ounces cocoa powder
Dash salt
1/2 teaspoon vanilla
1/4 cup evaporated milk

To make cake, beat shortening, sugar and eggs well. Stir together flour, soda and salt and add alternately with buttermilk to sugar-egg mixture. Mix cocoa and boiling water and add to mixture, blending well. Stir in vanilla. Turn into two greased and floured 9-inch cake pans. Bake in a 350-degree oven for 35-40 minutes or until set.

Let cool on racks 10 minutes, then remove from pans. When completely cool, split layers in half horizontally to make four layers.

To make frosting, cream butter and beat in powdered sugar, cocoa powder, salt and vanilla. Add evaporated milk, beating until smooth and shiny.

Spread each layer of cake with frosting, then stack and frost top and sides. Sprinkle almonds around sides.

Serves 12