Yield = 12

1/3 cup plus 1T Hershey?s Cocoa, divided
1/4 cup boiling water
2 T butter or margarine, softened
1 t vanilla extract
6 eggs, separated
2/3 cup sugar, divided
1/3 cup finely ground blanched toasted almonds

Heat oven to 350F.
Line bottom of 15 1/2 x 10 1/2 x 1 inch jelly-roll pan with parchment paper or line with foil (extending slightly over sides; grease foil)
In small bowl, stir together 1/3 cup cocoa and water until mixture is smooth. Stir in butter and vanilla; cool.
In large bowl, combine egg yolks and 1/2 cup sugar; beat on medium speed of electric mixer until light and fluffy, about 5 minutes.
Add chocolate mixture and almonds, beating until well blended. In another large bowl, beat egg whites until foamy. Gradually add remaining sugar, beating until stiff peaks form. Fold 1/4 egg white mixture into chocolate mixture. Add remaining egg whites, folding well.
Pour batter into prepared pan. Bake 18-20 minutes or until cake springs back when touched lightly in center.
Dust cake with 1 T cocoa, cover with clean dry towel. Cool in pan on wire rack. Cut cake into 4 equal pieces. Remove paper or foil before placing on serving plate.
Frost with topping mixture.
Garnish as desired.
Refrigerate until serving time. Cover; refrigerate leftover dessert.