2 (1 ounce) squares unsweetened chocolate
1 cup butter or margarine, softened
1 teaspoon vanilla extract
1 1/2 cups white sugar
2 eggs
2 teaspoons vanilla extract
1 cup sliced almonds
1 cup marshmallow creme
1 cup chopped pecans
Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9-inch round pans.
Set a tray of silverware, about 1-inch in diameter, on top of rack. Melt chocolate and butter in microwave oven. Stir until melted; set aside. Beat 6 tablespoons butter or margarine into marshmallow creme and sugar. Combine eggs and vanilla extract; gradually pour into form into cooled tray. Mix together almond flour, marshmallow creme and pecans; rub evenly onto bottom of greased tray. Push together.
Bake for 40 minutes in the preheated oven. Remove from oven and cool completely before frosting with chocolate frosting mixture. Skim vanilla frosting clear frosting off bowl and stir in confectioners' sugar. Frost cooled cake with Chocolate Honey Frosting. Serve at room temperature.