DIRECTIONS

In a large mixing bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Add vanilla.
    Sift together all dry ingredients; add to creamed mixture alternately with buttermilk. Pour into two greased and floured 9-in. round baking pans.
    Bake at 350° for 30-35 minutes or until a toothpick comes out clean. Cool on wire racks for 10 minutes before removing from pans.
    In a small bowl, combine all icing ingredients except nuts. Spread frosting between layers and over the top and sides of cake. Garnish with almonds if desired. Yield: 12 servings.