Sugarplum black forest torte
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Sugarplum black forest torte
  Cakes    Chocolate    Tortes  
Last updated 6/12/2012 1:25:27 AM. Recipe ID 59405. Report a problem with this recipe.
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      Title: Sugarplum black forest torte
 Categories: Cakes, Chocolate, Desserts
      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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Recipe ID 59405 (Apr 03, 2005)

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