Mini Chocolate cake layered with roasted crushed almonds

Ingredints:

*2 cups sugar*
1-3/4 cups all-purpose flour
*3/4 cup HERSHEY'S Cocoa
*1-1/2 teaspoons baking powder
*1-1/2 teaspoons baking soda
*1 teaspoon salt
*2 eggs
*1 cup milk
*1/2 cup vegetable oil
*2 teaspoons vanilla extract
*1 cup boiling water

Directions

1. Grease your pan & preheat oven to 350
2. In a bowl mix the following:
-Flour
-Sugar
-Cocoa
-Baking Powder
-Baking soda
-Salt
3. combine the ingredients above, then slowly add the eggs one at a time, then add the milk & oil & vanilla. Mix will for approximately two minutes, add the warm water.

4. Divide the batter evenly between the pans & bake for 30-35 minutes. (Start working on your frosting)
5. Cool for ten minutes on racks, then remove the cake from the pans and let them cool completely.


Chocolate frosting:

*1/2 Cup butter or margarine *approximately one stick* @ room temperature
*2/3 Cup Hershey’s coco
*3Cups powdered sugar
*1/3Cup Milk
*1teaspoon Vanilla extract

Directions:
1. Make sure butter is at room temperature because its easier to work with when making your own frosting.
2. In a large bowl combine the butter with the cocoa
3. Slowly add the milk & sugar
4. Mix well until frosting is consistent, if frosting appear too hard add a few teaspoons of milk
5. Finally stir in vanilla

Filling:
Toast almonds in the oven (375*) for 10minutes, then crush them using a food processor. When you layer the cake with every layer of frosting place a layer of almonds.

Enjoy