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. butter
4 sq. (1 oz. each) Baker's unsweetened chocolate, melted & cooled
1 1/4 c. water
1 tsp. vanilla
3 eggs

CHOCOLATE FILLING:

1 1/2 bars (4 oz. each) Bakers German's sweet chocolate
3/4 c. butter
1 c. mixture of almonds, pecans & walnuts

CREAM FILLING:

2 c. whipping cream
1 tbsp. sugar
1 tsp. vanilla

Heat oven to 350 degrees. Brush sides and bottom of four 9 inch round layer pans with butter. Bake only 2 layers at a time, if desired.

Measure into large mixer bowl first 9 ingredients. Beat at low speed to blend; then beat 2 minutes at medium speed, scraping sides and bottom of bowl frequently. Add 3 eggs. Beat 2 minutes more. Pour 1/4 of batter (about 1 cup) into each pan. Layers will be thin. Bake 15-18 minutes or until done. Cool slightly and remove from pan. Cool thoroughly.

Chocolate Filling: Melt 1 1/2 bars (4 ounce each) Baker's German sweet chocolate over hot water. Cool. Blend in 3/4 cup butter (melted). Stir in 1 cup mixture of nuts.

Cream Filling: Beat 2 cups whipping cream with 1 tablespoon sugar and 1 teaspoon vanilla. Whip until stiff. Do not overbeat.

To Finish Torte: Place bottom layer of cake on serving plate. Spread with 1/2 of chocolate filling. Next layer with 1/2 of cream filling. Repeat layer, having cream filling on top. Do not frost sides. Make chocolate curls with remaining 1/2 bar. Decorate top completely. Wrap with saran wrap. Refrigerate until ready to serve. This torte freezes nicely and is easier to cut when frozen.