I'll try to answer a few questions I saw addressed.....
*When I halve the recipe I just use 3 whole eggs (since 2 and a half
would be tricky) or 5 egg whites. I haven't noticed any difference
* I use all purpose flour quite frequently since cake flour is difficult to
find in rural Alaska where I live. Again, not a big noticeable difference
* This cake stays deliciously moist for days, unlike most other scratch
recipes I've tried. If I am baking a couple of days before I will be
decorating, I allow the cake to cool at room temp for an hour or so
then I wrap in plastic wrap until I'm ready to decorate. It is always
perfectly moist even 2-3 days later.
*As far as chocolate almond, I've done that often enough and I
personally like the flavor very much. I use a different base chocolate