1 3/4 c. flour
1 3/4 c. sugar
1 1/4 tsp. baking soda
1/2 tsp. salt
1/4 tsp. baking powder
3 eggs
2/3 c. butter
4 sqs. unsweetened cooking chocolate, melted and cooled
1 1/4 c. water
1 tsp. vanilla

FILLING:

8 oz. Hershey milk chocolate, melted and cooled
3/4 c. softened butter
1/2 c. toasted sliced almonds

TOPPING:

8 oz. whipping cream
1 tsp. vanilla
2 tbsp. sugar
Dark chocolate grated for topping
Maraschino cherry for topping

Make the cake by placing flour, sugar, baking soda, salt, baking powder, 2/3 cup butter, unsweetened chocolate, water and vanilla in a mixing bowl. Blend with mixer then beat for 2 minutes. Add the eggs, and beat another 2 minutes.

Grease the bottoms of four 8-inch-round cake pans, and line with wax paper cut to fit. Pour batter equally into all four pans. Bake at 350 degrees for 17 minutes to 20 minutes. Cakes can be baked two at a time.

Cool 10 minutes in pan before removing cakes to cool on rack. Remove wax paper. Cakes will be thin.

Make the filling by blending butter into cooled chocolate. Add almonds, and mix to blend.

Place cake layer on serving plate, and spread with 1/3 the filling. Repeat with remaining layers of cake ending with a cake. Make topping by whipping cream and adding vanilla and sugar. Spread on cake. Grate dark chocolate on topping and decorate with a maraschino cherry.

Chill torte 4 hours. Let set at room temperature before serving.