CAKE:

Heat oven to 350 degrees Fahrenheit. Brush sides and bottom of four 9 inch round layer pans with soft-type butter. Bake only two layers at a time, if desired. Measure into large mixer.

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 cup soft-type butter
4 squares (1 ounce each) Bakers Unsweetened Chocolate melted and cooled
1 1/4 cups water
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 bars (4 ounces each) Baker's German Sweet Chocolate over hot water. Cool. Blend in 3/4 cup soft-type butter. Stir in 1/2 cup chopped toasted almonds.

CREAM FILLING:

Beat 2 cups whipping cream with 1 tablespoon sugar and 1 teaspoon vanilla. whip until stiff.

Place bottom layer of cake on serving plate. Spread with 1/2 chocolate filling - next layer with 1/2 of cream filling. Repeat layers, having came 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 well.