Yield: 1 servings
| Measure | Ingredient |
|---|---|
| 1¾ cup | Flour |
| 1¾ cup | Sugar |
| 1¼ cup | Water |
| 1¼ teaspoon | Soda |
| 1 teaspoon | Salt |
| 1 teaspoon | Vanilla |
| ¼ teaspoon | Baking powder |
| ⅔ cup | Margarine, soft |
| 4 ounces | Unsweetened chocolate |
| 3 | Eggs |
Heat oven to 350ø. Brush sides and bottom of four 9" round layer pans with butter. Bake only two layers at a time. Measure into a large mixer bowl all ingredients except eggs. Beat at low speed to blend; beat 2 minutes at medium speed, scraping bowl frequently. Add eggs; beat 2 minutes more. Pour ¼ of batter into each pan; layers will be thin. Bake 15-18 minutes or until done. Cool slightly and remove from pan; cool thoroughly on greased waxed paper to prevent sticking.
Alternate layers with chocolate filling and cream filling, ending with chocolate filling on top. Do not frost sides of torte.