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

Beat at low speed to blend, then beat 2 minutes at medium speed. Add 3 eggs. Beat 2 minutes more. Pour 1/4 of batter (about 1 cup) into each pan. 4 pans. Layers will be thin. Bake 15 to 18 minutes or until done. Cool slightly and remove from pan, cool.

CHOCOLATE FILLING: Melt 1 1/2 bars (4 ounces each) Baker's German chocolate sweet over hot water, cool. Blend in 3/4 cup Chiffon soft butter. Stir in 1/2 cup chopped toasted almonds.

CREAM FILLING: Beat 2 cups whipping cream with 1 tablespoons 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 layers, having cream filling on top. DO NOT frost sides.

Make chocolate curls with remaining 1/2 bar of German chocolate (sweet) for top. Refrigerate.