This recipe came from my husbands Grandmother in Kansas. He loved it enough to ask her for the recipe and he passsed it on to me so I could make it for him too !! This cake is very moist and the almond flavored icing tops it off perfectly.
1To make cake: Pre-heat oven to 325 degrees. Put butter and chocolate baking squares in a 9", WELL SEASONED cast iron skillet. Place skillet in oven and allow butter and chocolate to melt. Remove skillet from oven and set aside to cool. When pan has cooled, add two unbeaten eggs to chocolate/butter mixture and stir slightly with a wire whisk.
In seperate bowl sift together flour, sugar and baking soda. Alternately add the dry ingredients and the buttermilk to the chocolate mixture in the skillet, stirring with wire whisk until thoroughly blended, then add the vanilla. Place skillet in the oven and cook for 35 minutes. Remove skillet from oven and place on cooling rack for 10 minutes. Invert the cake onto a serving platter and let cake cool before adding frosting.
If your skillet has not been seasoned well, the cake may stick. If it feels like it has stuck to the skillet, loosen the cake from the edges with a kife and run a large spatula between the cake and the pan on the underneath side to loosen it before inverting it onto the serving platter.
2To make Frosting: Cream one third of the powdered sugar with the butter with electric mixer. Blend in vanilla and almond extract. Add 2 tablespoons of the cream and blend well, then add the remaining sugar into the mixture. Gradually add more cream and continue mixing until the frosting has the desired spreading consistancy. Spread on cooled cake. Shave some chocolate almond bark or chocolate candy bar onto the top of the frosting for a beautiful finish to this cake.