Sugarplum Black Forest Torte

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Sugarplum Black Forest Torte Ingredients

1 3/4 c Sugar; granulated	4 pk No-melt baking chocolate
1 3/4 c Flour; all purpose; unsifted	2 1/2 c Powdered sugar; sifted
2 ts Soda	1/4 c Hot water
1 ts Salt	1 Egg; unbeaten
1/4 ts Baking powder	6 tb Margarine; softened
1 c Margarine; softened	1/2 c Sliced almonds; toasted
1 1/4 c Buttermilk	Whipped cream-
1 ts Vanilla	1 c Heavy cream
12 tb Cocoa	2 tb Sugar; granulated
3 Eggs	1/2 ts Almond extract
Chocolate filling:

Instructions for Sugarplum Black Forest Torte

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. Posted to MM-Recipes Digest by "Robert Ellis" on Apr 25, 1998

Main Ingredient: ChocolateCuisine: Uncategorized