Cinnamon Layer Cake

For Cake: Butter bottom and sides of 3 (8-inch) round cake pans and line bottoms with parchment paper. Butter paper and dust sides and bottom with flour. Preheat oven to 425 degrees F.

In bowl of an electric mixer on medium speed, cream butter and granulated sugar until light. Beat in egg until mixture is fluffy. Blend in flour and cinnamon.

Divide mixture evenly among prepared pans, smoothing top of batter. Layers will be thin.

Bake for 8 to 10 minutes until golden. Remove from pans while hot, and cool completely on wire racks before filling and icing.

For Filling: Whip cream until stiff. Whip in liqueur and powdered sugar. Divide cream between 2 layers, stacking them (top layer will be iced).

Place cake in freezer for 30 minutes while preparing icing.

For Icing: In top of double boiler, melt chocolate. Whisk in butter and hot water.

Remove cake from freezer. Pour icing over top layer, smoothing it out and allowing it to drip down sides of cake. Decorate with almonds. Refrigerate until ready to serve.

NOTE: To toast almonds, spread on a baking sheet and bake in a 300 degrees F oven for 5 to 10 minutes.