INGREDIENTS

INSTRUCTIONS

Preheat oven to 350 F. grease 2 nine inch round cake pans. Dust with
flour, tap out excess. 2.In a large bowl, beat together butter and
sugar with electric mixer or medium speed until light and fluffy,1-2
minutes. add eggs and vanilla and beat until well blended. add
chocolate and beat 1-2 minutes. 3.Mix together flour, baking soda and
salt. Add to chocolate mixture in two additions alternately with
buttermilk. Beat until well blended. With mixer on low speed, add
boiling water and beat until smooth( batter will be thin) Pour batter
into prepared pans. 4.Bake 35-40 minutes, or until a cake tester
inserted in the center comes out clean. Let cool in pans 10 minutes,
then unmold onto racks and let cool completely. 5.Make Chocolate
Ganache:In a 2 qart glass measure, combine chocolate chips and heavy
cream. Heat in a microwave oven on HIGH 3 minutes, or until melted  and
smooth when stirred. Stir in butter and vanilla. 6.Cover and
refrigerate 1 hour, or until ganache holds its shape and is thick
enough to spread on cake. 7.Cover a cake layer with a little more  than
1/3 of chocolate ganache. Set second layer on top. Frost top and  sides
of cake with remaining ganache. Press almonds into side of  cake.
Refrigerate cake 3-4 hours, or until ganache is firm, before  serving.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

A Message from our Provider:

“Thankfulness to God is a recognition that God in His goodness and faithfulness has provided for us and cared for us, both physically and spiritually. It is a recognition that we are totally dependent upon Him; that all that we are and have comes from God. #Jerry Bridges”

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 6670
Calories From Fat: 2624
Total Fat: 300.9g
Cholesterol: 1238mg
Sodium: 5461.5mg
Potassium: 1838.8mg
Carbohydrates: 924.6g
Fiber: 21.4g
Sugar: 616.2g
Protein: 90.8g