1 3/4 c. flour
1 3/4 c. sugar
1 1/4 tsp. baking soda
1 tsp. salt
1/4 tsp. baking powder
2/3 c. Chiffon soft type butter
4 squares (1 oz.) Baker's unsweetened chocolate, melted & cooled
1 1/4 c. water
1 tsp. vanilla
3 eggs

Put all ingredients, except eggs in a large mixing bowl. Blend at low speed, then beat for 2 minutes at medium speed. Add eggs and beat for 2 more minutes. Pour about 1 cup batter in each of 4 (9") pans, greased and floured. Bake at 350 degrees for about 15 to 18 minutes.

Chocolate Filling: Melt 1 1/2 bars Baker's German sweet chocolate over water. Cool. Blend in 3/4 cup Chiffon soft butter and 1/2 cup chopped toasted almonds.

Cream Filling: Beat 2 cups whipping cream with 1 tablespoon sugar and 1 teaspoon vanilla. Whip until stiff. Layer cakes and filling. Top with chocolate curls. Refrigerate.