Mississippi Mud Cake Recipe

My mom used to make this cake all the time when I was little.  It is the most delicate, melt-in-your-mouth chocolate cake ever.  I asked her where the recipe came from, and she has been making it so long she couldn't remember.  She thinks my aunt, Pam, may have given it to her, but she's not sure.  At any rate, this recipe is obviously a keeper, because I make it several times a year myself.  And it never sticks around for long!

Ingredients:
2 cups plain flour
2 cups sugar
1/2 tsp. salt
3 tbsp. cocoa
2 beaten eggs
1 tsp. baking soda
1/2 cup buttermilk (milk w/ vinegar okay substitute)
1 tsp. vanilla
1/4 tsp. almond extract
2 sticks margarine (butter okay substitute)
1 cup water

Sift flour, sugar, salt (do not skip the sifting step with this cake - it will end up lumpy and gross if you don't do it).  Bring margarine, water, and cocoa to a boil (should be a pretty decent boil).  Pour over flour mixture.  Mix eggs, soda, buttermilk, and extracts.  Pour into other mixture and stir well.  Pour into greased 9x13 inch pan and bake at 350* for 35 minutes.  Frost cake immediately:
1/2 stick margarine (butter okay substitute)
1/2 box powdered sugar
2 tbsp. cocoa
3 tbsp. milk
1 tsp. vanilla
Mix margarine, cocoa, and milk.  Heat but don't boil until margarine melts and mixture is well blended.  Add sugar and vanilla and pour over cake.