Ingredients

• 3 cups all-purpose flour
• 2 cups sugar
• 3/4 cup cocoa
• 1 1/2 teaspoons baking soda
• 1 1/2 teaspoons baking powder
• 1 teaspoon salt
• 3/4 butter or
• margarine, softened
• 1 cup water
• 1/2 cup sour cream
• 4 eggs
• 2 teaspoons vanilla
• Frosting
• 1 cup whipping cream
• 1/4 cup cocoa
• 1/4 cup icing sugar
• 1(100g)package sliced almonds, toasted

Directions

1. Measure all cake ingredients into large mixer bowl.
2. Beat until blended, then beat on high 3 minutes.
3. Pour into three parchment paper lined or greased 9 inch round layer cake pans.
4. Bake at 350 degrees for 25 to 30 minutes or until cake tester inserted in centre comes out clean.
5. Cool in pans 10 minutes, then invert onto cooling rack.
6. Cool completely.
7. Beat cream, cocoa and icing sugar until stiff peaks form.
8. Place one cake layer on serving plate and spread with 1/3 cream mixture, sprinkle with 1/3 nuts.
9. Add remaining layers with cream and nuts.
10. Refrigerate until serving time.
11. To toast almonds, place on baking sheet in oven for 3 to 5 minutes after cakes have baked.