CAKE:

Heat oven to 350 degrees. Brush sides and bottom of four 9-inch round layer pans with Chiffon soft-type butter. Bake only 2 layers at a time, if desired. Measure into large mixer bowl 1 3/4 cups Gold Medal flour, 1 3/4 cups sugar, 1 1/4 teaspoon baking soda, 1 teaspoon salt, 1/4 teaspoon Calumet baking powder, 2/3 cup Chiffon soft-type butter, 4 (1 oz.) squares Baker's unsweetened chocolate, melted and cooled, 1 1/4 cups water and 1 teaspoon vanilla. 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 to 18 minutes or until done. Cool slightly and remove from pan. Cool thoroughly.

CHOCOLATE FILLING:

Melt 1 1/2 (4 oz.) bars Baker's German sweet chocolate over hot water. Cool. Blend in 3/4 cup Chiffon soft-type butter. Stir in 1/2 cup chopped pecans.

CREAM FILLING:

Dream Whip

To finish torte, place bottom layer of cake on serving plate. Spread with half of chocolate filling. Next layer with half of cream filling. Repeat layers, 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.