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   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   
        
     Uncle Dirty Dave's Archives   
       
   MMMMM   
      
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