1 2/3 c. chilled whipping cream
3 eggs (1/2 to 2/3 c.)
3 oz. melted unsweetened chocolate (cool)
1 tsp. almond extract
2 1/2 c. cake flour or 2 ¼ c. all-purpose flour*
1 1/2 c. sugar
2 1/4 tsp. baking powder
1/2 tsp. salt

Heat oven to 350 degrees. Grease and flour baking pan, 13 x 9 x 2-inch or 2 round layer pans, 8 or 9 x 1 1/2-inches. In chilled bowl, beat cream until stiff. Beat eggs until thick and lemon colored. Fold eggs, chocolate and almond extract into cream. Stir together remaining ingredients; fold gently into cream-egg mixture until well blended and batter is uniformly brown. Pour into pans. Bake oblong about 45 minutes, 8-inch layers 35 to 40 minutes, 9-inch layers 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool.
If desired, frost cake.