Cake:

¾ cup butter

1 cup water

¼ cup baking cocoa

2 ½ cups flour

2 cups sugar

1 teaspoon baking soda

½ teaspoon salt

2 eggs

½ cup buttermilk

1 teaspoon vanilla extract

1 teaspoon almond extract

Frosting:

½ cup butter

¼ cup cream

3 cups confectioners’ sugar

¼ cup baking cocoa

1 teaspoon vanilla extract

In a saucepan over medium heat, bring butter, water and cocoa to a boil.  Remove from the heat and cool to room temperature.  In a mixing bowl, combine the flour, sugar, baking soda and salt.  Beat in cocoa mixture.  Add eggs, buttermilk and extracts; mix well.  Pour into a greased 15x10x1-in. baking pan.  Bake at 375° for 20-22 minutes or until a toothpick inserted near the center comes out clean.  Cool for 10 minutes.  

Meanwhile, for frosting, place butter and cream in a saucepan.  Cook and stir over medium heat until butter is melted.  Remove from the heat; add remaining ingredients and beat well.  Carefully spread over warm cake.  Cool.