I think this is a beautiful cake, and I definitely plan on making it again. Recipe is from Maida Heatter. I had to go out and buy yet another 9" pan at Fantes to be able to make it right. (I only had 3 before). The icing is really interesting, and delicious, but expensive because it calls for nearly two pounds of chocolate (both semi-sweet and milk-chocolate). Basically it's just that and 2 cups of sour cream, so it has a slight tanginess which works well. The cake has both almond and vanilla flavor.
Problems: Ok, now I SWEAR I followed her timing instructions correctly, but the cake still ended up a little over cooked and dry, although not as bad as the on I made for Mom's birthday back in March. That was my only real complaint about this cake. And it didn't stop the building staff at the library from devouring it, which is what's most important.
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