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---------- Recipe via Meal-Master (tm) v8.05
Title: Sugarplum Black Forest Torte
Categories: Cheesecakes, Chocolate
Yield: 1 servings
1 3/4 c Sugar; granulated
1 3/4 c Flour; all purpose; unsifted
2 ts Soda
1 ts Salt
1/4 ts Baking powder
1 c Margarine; softened
1 1/4 c Buttermilk
1 ts Vanilla
12 tb Cocoa
3 Eggs
Chocolate filling:
4 pk No-melt baking chocolate
2 1/2 c Powdered sugar; sifted
1/4 c Hot water
1 Egg; unbeaten
6 tb Margarine; softened
1/2 c Sliced almonds; toasted
Whipped cream-
1 c Heavy cream
2 tb Sugar; granulated
1/2 ts Almond extract
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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