---------- Recipe via Meal-Master (tm) v8.05
 
      Title: Sugarplum Black Forest Torte
 Categories: Cheesecakes, Chocolate
      Yield: 1 servings
 
  1 3/4 c  Sugar; granulated
  1 3/4 c  Flour; all purpose; unsifted
      2 ts Soda
      1 ts Salt
    1/4 ts Baking powder
      1 c  Margarine; softened
  1 1/4 c  Buttermilk
      1 ts Vanilla
     12 tb Cocoa
      3    Eggs
           Chocolate filling:
      4 pk No-melt baking chocolate
  2 1/2 c  Powdered sugar; sifted
    1/4 c  Hot water
      1    Egg; unbeaten
      6 tb Margarine; softened
    1/2 c  Sliced almonds; toasted
           Whipped cream-
      1 c  Heavy cream
      2 tb Sugar; granulated
    1/2 ts Almond extract
 
  Measure sugar, flour, soda, salt, baking powder, cocoa,
  margarine, buttermilk and vanilla into large mixer bowl.
  Beat at low speed to blend, then beat 2 minutes at medium
  speed.  Add eggs; beat 2 minutes longer. Pour one-fourth of
  batter into each of four greased and wax paper-lined 8-inch
  layer cake pans; layers will be thin. Bake at 350~ about 15
  minutes or until wooden pick inserted in center comes out
  clean. Two layers may stand while first two bake, if
  necessary. Cool slightly; remove from pans and continue
  cooling. Fill and frost layers with Sugarplum Chocolate
  Filling and Sugarplum Whipped Cream, alternately.
  
  Sugarplum Chocolate Filling.  Combine chocolate and
  powdered sugar and water; blend.  Add egg and beat well.
  Add margarine, one tablespoon at a time, beating thoroughly
  after each addition.  Stir in almonds, reserving some for
  garnish.
  Sugarplum Whipped Cream.  Whip cream with sugar and almond
  extract.
 
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