---------- 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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