Sugarplum black forest torte
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1¾ | cup | Sugar; granulated |
| 1¾ | cup | Flour; all purpose; unsifted |
| 2 | teaspoons | Soda |
| 1 | teaspoon | Salt |
| ¼ | teaspoon | Baking powder |
| 1 | cup | Margarine; softened |
| 1¼ | cup | Buttermilk |
| 1 | teaspoon | Vanilla |
| 12 | tablespoons | Cocoa |
| 3 | Eggs | |
| Chocolate filling: | ||
| 4 | packs | No-melt baking chocolate |
| 2½ | cup | Powdered sugar; sifted |
| ¼ | cup | Hot water |
| 1 | Egg; unbeaten | |
| 6 | tablespoons | Margarine; softened |
| ½ | cup | Sliced almonds; toasted |
| Whipped cream- | ||
| 1 | cup | Heavy cream |
| 2 | tablespoons | Sugar; granulated |
| ½ | teaspoon | Almond extract |
Directions
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.