Chocolate Doberge Cake

A special dessert from Louisiana that's worth the time and effort.

2 cups cake flour, sifted
1 teaspoon baking soda
1 teaspoon salt
10 tablespoons margarine
1 1/2 cups granulated sugar
3 eggs, separated, whites beaten until stiff
1 cup buttermilk
1 1/2 (1 ounce) squares unsweetened chocolate, melted
1 1/4 teaspoons vanilla extract
1 teaspoon almond extract

Filling
2 1/2 cups evaporated milk
2 (1 ounce) squares semisweet chocolate
1 1/4 cups granulated sugar
5 tablespoons flour
4 egg yolks
2 tablespoons butter or margarine
1 1/4 teaspoons vanilla extract
1/4 teaspoon almond extract

Frosting
1 1/4 cups granulated sugar
1 cup evaporated milk
1 1/2 (1 ounce) squares unsweetened chocolate
4 tablespoons margarine
1 teaspoon vanilla extract

Preheat oven to 300 degrees F. Grease and flour two 9-inch round cake pans.

In a medium bowl, sift the flour, soda, and salt 3 times. Cream the margarine and sugar in a large mixing bowl, and add egg yolks, one at a time. Gradually alternate adding the flour mixture and buttermilk, then add chocolate and mix well by beating about 3 minutes. Fold in the 3 beaten egg whites, and vanilla and almond extracts. Bake for 45 minutes or until done. After the cake cools, split each layer in half to make 4 thin layers.

To make the filling, put milk and chocolate in a saucepan and heat until chocolate is melted. In a bowl, combine sugar and flour. Make a paste by adding hot milk chocolate by tablespoons to the sugar and flour, then return to saucepan. Stir over medium heat until thick. Add 4 egg yolks all at once and stir rapidly to completely blend. Cook 2 or 3 minutes more. Remove from heat, and add butter, vanilla, and almond extract. Cool and spread on cake, layering as you go. Do not spread on top layer.

For frosting, combine sugar and milk in a heavy saucepan, and bring to a boil, stirring constantly. Reduce heat and simmer for 6 minutes without stirring. Remove from heat and blend in chocolate. Add margarine and vanilla and return to medium-low heat, cooking 1 or 2 minutes. Place in refrigerator to cool. Beat well, then spread on top and the sides of the cake.