Sugarplum Black Forest Torte

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.