Sugarplum black forest torte

1 Servings

Ingredients

Quantity Ingredient
1¾ cup Sugar; granulated
1¾ cup Flour; all purpose; unsifted
2 teaspoons Soda
1 teaspoon Salt
¼ teaspoon Baking powder
1 cup Margarine; softened
1¼ cup Buttermilk
1 teaspoon Vanilla
12 tablespoons Cocoa
3 Eggs
Chocolate filling:
4 packs No-melt baking chocolate
2½ cup Powdered sugar; sifted
¼ cup Hot water
1 Egg; unbeaten
6 tablespoons Margarine; softened
½ cup Sliced almonds; toasted
Whipped cream-
1 cup Heavy cream
2 tablespoons Sugar; granulated
½ teaspoon Almond extract

Directions

Measure sugar, flour, soda, salt, baking powder, cocoa, margarine, buttermilk and vanilla into large mixer bowl. Beat at low speed to blend, then beat 2 minutes at medium speed. Add eggs; beat 2 minutes longer. Pour one-fourth of batter into each of four greased and wax paper-lined 8-inch layer cake pans; layers will be thin. Bake at 350~ about 15 minutes or until wooden pick inserted in center comes out clean. Two layers may stand while first two bake, if necessary. Cool slightly; remove from pans and continue cooling. Fill and frost layers with Sugarplum Chocolate Filling and Sugarplum Whipped Cream, alternately.

Sugarplum Chocolate Filling. Combine chocolate and powdered sugar and water; blend. Add egg and beat well. Add margarine, one tablespoon at a time, beating thoroughly after each addition. Stir in almonds, reserving some for garnish. Sugarplum Whipped Cream. Whip cream with sugar and almond extract.

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