Recipe: Irresistible Chocolate Torte with Chocolate Filling (4 layers, using Cool Whip)

IRRESISTIBLE CHOCOLATE TORTE

4 squares (1 ounce each) Baker's Unsweetened Chocolate
1/2 cup hot water
1 3/4 cups sugar, divided use
1 2/3 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup Mazola Margarine, softened
3 eggs
3/4 cup milk
1 teaspoon vanilla
Chocolate Filling (recipe follows)
1 1/4 cups thawed Cool Whip Whipped topping (for garnish)

Melt chocolate with water over very law heat, stirring until smooth. Add 1/2 cup sugar; cook and stir 2 minutes. Cool.

Mix flour with the remaining 1 1/4 cups sugar, baking soda and salt. Set aside.

Beat margarine in large bowl; beat in flour and chocolate mixtures, eggs, milk and vanilla until blended. Beat at medium speed of electric mixer 3 minutes. Pour into two greased and floured 9-inch layer pans.

Bake at 350 degrees F for 35 minutes, or until cakes spring back when lightly pressed. Cool in pans 10 minutes. Remove; cool on racks.

Split, making 4 layers. Place one layer on plate, spread 1 cup of the chocolate filling over cake. Repeat layers. (If tilling thickens, add about i tablespoon milk.) Chill about 1 hour.

Garnish with 1 1/4 cups thawed Cool Whip Whipped topping and chocolate curls. Store in refrigerator.

CHOCOLATE FILLING

4 squares (1 ounce each) Baker's Semi-Sweet Chocolate
1/4 cup Mazola Margarine
2 tablespoons water
3/4 cup chopped toasted almonds
4 cups thawed Cool Whip Whipped Topping

Melt semi-sweet chocolate, margarine and 2 tablespoons water over low heat, stirring until smooth Cool about 10 minutes; add almonds. Fold into Cool Whip.

Makes 12 servings
From: Recipelink.com
Source: Magazine recipe clipping - Baker's Chocolate and Mazola Margarine ad