Chocolate Doberge Cake 

 
	 
Cake:
2 cups cake flour, sifted 
1 teaspoon baking soda 
1 teaspoon salt 
10 tablespoons butter 
1-1/2 cups 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 
1 teaspoon almond extract 
Filling:
2-1/2 cups evaporated milk 
2 (1-ounce) squares semi-sweet chocolate 
1-1/4 cups sugar 
5 Tablespoons flour 
4 egg yolks 
2 tablespoons butter 
1-1/4 teaspoon vanilla 
1/4 teaspoon almond extract 
Frosting:
3 cups sugar
1 cup evaporated milk 
2 ounces unsweetened chocolate 
4 tablespoons butter 
1 teaspoon vanilla 
Preheat oven to 300°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, carefully split each layer into thirds to make 6 thin layers. 
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. 
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 butter and vanilla and return to medium-low heat, cooking 1 or 2 minutes. Place in refrigerator to cool. Beat well, then spread on top sides of the cake.