Heat oven to 350 degrees. Brush sides and bottoms for 4 (8 or 9 inch) round layer cake pans with a soft-type butter. Bake only 2 layers at a time, if desired. Measure into a large mixing bowl:

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. soft-type butter
4 squares (1 oz. each) unsweetened chocolate, melted & cooled
1 1/4 c. water
1 tsp. vanilla

Beat all of the above at a low speed to blend; then beat for 2 minutes at medium speed, scraping sides and bottom of bowl. Add to the batter, 3 eggs. Beat for 2 more minutes. Pour 1/4 of the batter (about 1 cup) into each pan, layers will be thin. Bake 15 to 18 minutes or until a wooden toothpick inserted in comes out clean. Cool slightly, remove from pan and cool thoroughly.

CHOCOLATE FILLING:

Melt over hot water, 1 1/2 bars sweet chocolate (4 ounces each). Cool chocolate and then blend in 3/4 cup soft-type butter. Stir into mixture 1/2 cup chopped pecans. Add as needed confectioner's sugar to thicken chocolate filling.

CREAM FILLING:

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

Beat until stiff. Do not over heat.

FINISHING TORTE:

Place a layer of cake on a serving plate. Spread half of chocolate filling. Place another layer of cake. Spread half of cream filling. Repeat layers having cream filling on top. Do not frost sides.

Using a vegetable peeler, make chocolate curls with remaining half bar of sweet chocolate. Chocolate chips may be used instead of curls. Garnish top of cake completely.

Wrap with Saran Wrap. Keep cake refrigerated. Freezes nicely, too.

Instead of making one large high cake, make two short cakes separating in half.