Black Forest Torte
Yield
1 servingsPrep
25 minCook
20 minReady
45 minTrans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ¾ | cups |
all-purpose flour
|
|
| 1 ¾ | cups |
sugar
|
|
| 1 ¼ | cups |
water
|
|
| 1 ¼ | teaspoons |
baking soda
|
|
| 1 | teaspoon |
salt
|
|
| 1 | teaspoon |
vanilla extract
|
|
| ¼ | teaspoon |
baking powder
|
|
| ⅔ | cup |
margarine
softened |
|
| 4 | ounces |
unsweetened chocolate
|
|
| 3 | large |
eggs
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 414 | ml |
all-purpose flour
|
|
| 414 | ml |
sugar
|
|
| 296 | ml |
water
|
|
| 6.3 | ml |
baking soda
|
|
| 5 | ml |
salt
|
|
| 5 | ml |
vanilla extract
|
|
| 1.3 | ml |
baking powder
|
|
| 158 | ml |
margarine
softened |
|
| 115.6 | ml/g |
unsweetened chocolate
|
|
| 3 | large |
eggs
|
|
Directions
Heat oven to 350?.
Brush sides and bottom of four 9" round layer pans with butter.
Bake only two layers at a time. Measure into a large mixer bowl all ingredients except eggs.
Beat at low speed to blend; beat 2 minutes at medium speed, scraping bowl frequently.
Add eggs; beat 2 minutes more.
Pour ¼ of batter into each pan; layers will be thin.
Bake 15 to 18 minutes or until done. Cool slightly and remove from pan; cool thoroughly on greased waxed paper to prevent sticking.
Alternate layers with chocolate filling and cream filling, ending with chocolate filling on top.
Do not frost sides of torte.
