Cocoa Cream Cake

1/3 cup butter
1 cup sugar
2 eggs, unbeaten
1 3/4 cups sifted cake flour
1 tsp. baking powder
1 tsp. baking soda
2 1/2 Tbsp. cocoa
1 cup buttermilk
1 tsp. vanilla

Cream butter and sugar until light and fluffy. Add eggs and mix well. Sift dry ingredients together. Add dry ingredients to butter, sugar, egg mixture alternately with milk and vanilla. Beat until smooth after each addition. Pour into greased and floured 8-inch layer pans. Bake at 375 degrees for 25 minutes. Turn out on rack and cool. Fill with cream filling and frost with a mocha or chocolate icing.

Cream filling:
4 egg yolks
3/4 cup confectioners' sugar
3/4 cup milk
1/4 pound butter
1 tsp. vanilla
1 tsp. almond extract

Beat yolks until thick and lemon colored. Add sugar and milk and cook in a double boiler, stirring constantly, for about 10 minutes, until thick. Cool. Cream butter until fluffy. Add the cold custard and flavorings and beat until smooth. Spread between the layers of cocoa cream cake.