Chocolate Doberge Cake

Preheat oven to 300 degrees F. Grease and flour 2 nine-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, 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.