Sugarplum Black Forest Torte
Sugarplum Black Forest Torte recipe
Yield
12 servingsPrep
25 minCook
15 minReady
45 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ¾ | cups |
sugar
granulated |
|
| 1 ¾ | cups |
all-purpose flour
|
|
| 2 | teaspoons |
baking soda
|
|
| 1 | teaspoon |
salt
|
|
| ¼ | teaspoon |
baking powder
|
|
| 1 | cup |
margarine
softened |
|
| 1 ¼ | cups |
buttermilk
|
|
| 1 | teaspoon |
vanilla extract
|
|
| 12 | tablespoons |
cocoa powder
|
|
| 3 | large |
eggs
|
|
| Chocolate filling | |||
| 4 | packages |
unsweetened chocolate
|
*
|
| 2 ½ | cups |
powdered sugar
|
|
| ¼ | cup |
water
hot |
|
| 1 |
eggs
unbeaten |
*
|
|
| 6 | tablespoons |
margarine
softened |
|
| ½ | cup |
almonds
sliced, toasted |
|
| 1 | cup |
heavy whipping cream
|
|
| 2 | tablespoons |
sugar
granulated |
|
| ½ | teaspoon |
almond extract
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 414 | ml |
sugar
granulated |
|
| 414 | ml |
all-purpose flour
|
|
| 1E+1 | ml |
baking soda
|
|
| 5 | ml |
salt
|
|
| 1.3 | ml |
baking powder
|
|
| 237 | ml |
margarine
softened |
|
| 296 | ml |
buttermilk
|
|
| 5 | ml |
vanilla extract
|
|
| 1.8E+2 | ml |
cocoa powder
|
|
| 3 | large |
eggs
|
|
| Chocolate filling | |||
| 4 | packages |
unsweetened chocolate
|
*
|
| 591 | ml |
powdered sugar
|
|
| 59 | ml |
water
hot |
|
| 1 | each |
eggs
unbeaten |
*
|
| 9E+1 | ml |
margarine
softened |
|
| 118 | ml |
almonds
sliced, toasted |
|
| 237 | ml |
heavy whipping cream
|
|
| 3E+1 | ml |
sugar
granulated |
|
| 2.5 | ml |
almond extract
|
*
|
Directions
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℉ (180℃). 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.
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.
