Vanilla Cake with Chocolate Frosting

Cake
2 Sift together the flour, salt, baking powder and baking soda.
3 Cream butter and sugar together just until light and fluffy.
4 Beat in the vanilla and the almond flavorings.
5 Add dry ingredients alternately with the buttermilk.
6 Beat well after each addition.
7 Add the unbeaten egg whites and beat at medium speed for two minutes.
8 Divide equally between 3 greased and wax paper lined 8" round pans.
9 Bake at 350 for 20 minutes, reduce heat to 325 and bake for 25 minutes more, or until the cake tests done.
10 Cool in pans 10 minutes, then turn out and finish cooling on racks.
Sugar Syrup
13 Mix water and sugar in a heavy saucepan.
14 Heat until the sugar crystals are completely dissolved
15 Remove from heat and allow to cool.
16 Stir in vanilla.
Frosting
19 Beat the butter and vanilla until it is fluffy.
20 Mix the Confectioners, cocoa, and salt with a whisk until well blended.
21 Slowly beat the confectioner's mixture into the butter.
22 Continue to beat until well blended.
23 Turn the mixer to highest speed and add 1/2 cup of the cream.
24 Beat until light and fluffy, with a whipped consistency, adding more cream as needed to achieve the right texture.
Assembly
27 Brush the cake layers lightly with the sugar syrup. You won't use all of it so put the rest in a tightly covered jar in the refrigerator. It will keep for months.
28 Fill and frost the layers with a thick layer of frosting.
29 Chill before serving to allow it to firm up.