VIENNA CAFE CAKE

Steps:

• Grease and flour 3 9-inch round pans; set aside.
• Preheat oven to 350°.
• Place flour, cocoa, baking soda, baking powder, and salt in medium bowl and mix well; set aside.
• In large bowl with electric mixer, beat butter, sugar, eggs, and vanilla until fluffy. Gradually stir in flour mixture alternately with milk just until blended.
• Divide batter into prepared pans.
• Adjust racks to divide oven in thirds; stagger pans on racks. Bake, rotating pans once to insure even layers, for 20 to 25 minutes or until pick inserted in center comes out clean.
• Cool in pans on rack for 10 minutes; invert cakes on rack; remove pans; turn cakes right side up; cool completely.
• Make Coffee-Cream frosting: In well chilled bowl beat heavy cream until it starts to thicken; beat in sugar and instant coffee until stiff.
• Divide frosting evenly to fill between layers and frost top. Garnish with almonds if desired.