PREPARATION:

Cream Cake Batter:

1. Beat eggs, add sugar gradually, then flavoring. Sift flour 2 to 3 times, and then add baking powder. Then add cream and flour.
2. Alternately bake in 2-8” pans at 350 degrees F for about 30 minutes or until toothpick inserted comes out clean.
3. Cool on wire rack, wrap, and refrigerate until needed.

Buttercream:

1. Cream butter and shortening together. Add vanilla, almond, and salt. Beat sugar in 1 cup at a time, scrape sides and bottom of bowl often to make sure sugar is well blended.
2. Add milk and beat at high speed until light and fluffy. Keep icing covered and in the refrigerator when not in use. Makes 3 cups.

Fudge Filling:

1. Combine sugar, milk and butter; bring to rolling boil. Remove from heat; stir in chocolate chips. Beat until right consistency to spread.
2. Mix cookies and buttercream, adding milk if needed. (Mix just before filing cake so cookies still have some crunch.)

Assembly:

1. Torte cake layers in two.
2. Then layer cake, fudge, cake, cookies and cream filling, cake, fudge, and remaining cake layer.
3. Chill until set. When set, ice with buttercream, decorate and serve.