MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Black Forest Chocolate Torte
Categories: Cakes, Chocolate, Fruits, Nuts, Dairy
Yield: 16 servings

2/3 c Butter; softened
1 3/4 c Sugar
1 ts Vanilla extract
4 lg Eggs; room temp
4 oz Unsweetened chocolate;
- melted
1 3/4 c A-P flour
1 ts Baking powder
1/4 ts Baking soda
1 1/4 c Water

MMMMM---------------------CHOCOLATE FILLING--------------------------
6 oz German sweet chocolate;
- chopped
3/4 c Butter; in cubes
1/2 c Sliced almonds; toasted

MMMMM-----------------------WHIPPED CREAM----------------------------
2 c Heavy whipping cream
1 tb Sugar
1 1/2 ts Vanilla extract

MMMMM--------------------------TOPPING-------------------------------
1 1/2 c Sliced almonds; toasted
1 c Cherry pie filling

Set oven @ 350ºF/175ºC.

Line bottoms of 4 greased 9" round baking pans with
parchment; grease parchment.

Cream butter, sugar and vanilla until light and fluffy,
5-7 minutes. Add eggs, 1 at a time, beating well after
each addition. Beat in chocolate until blended.

In a small bowl, whisk together flour, baking powder and
baking soda; add to creamed mixture alternately with
water, beating after each addition. Divide batter among
prepared pans.

Bake until a toothpick inserted in center comes out
clean, 15-20 minutes. Cool 10 minutes before removing
from pans to wire racks; remove paper. Cool completely.

For chocolate filling, melt chocolate in a microwave;
stir until smooth. Stir in butter until blended. Stir in
almonds.

For whipped cream, in a small bowl, beat cream until it
begins to thicken. Add sugar and vanilla; beat until
soft peaks form.

To assemble, place 1 cake layer on a serving plate;
spread with 1/3 cup chocolate filling and 1 cup whipped
cream. Repeat layers twice. Top with the remaining cake
and chocolate filling.

Spread remaining whipped cream over sides of cake. Press
almonds onto sides. Spoon pie filling over top of cake.
Refrigerate until serving.

Doris Grotz, York, Nebraska

Makes: 16 servings

RECIPE FROM: https://www.tasteofhome.com

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