Pre Heat oven to 350º.
Brush sides and bottom of four 9 inch round layer pans with
margarine. Bake only 2 layers at a time. Measure into large
mixing bowl flour,sugar, baking soda, salt, baking powder,
margarine, chocolate, water and vanilla. Beat at low speed to
blend; then beat 2 minutes at medium speed, scraping sides
and bottom of bowl frequently. Add eggs. Beat 2 minutes more.
Pour 1/4 of batter (about 1 cup) into each pan. Layers will be
thin. Bake 15 to 18 minutes, or until done. Cool slightly and
remove from pan. Cool thoroughly.
Melt chocolate over hot water. Cool. Blend in margarine. Stir
in toasted almonds.
Beat whipping cream with sugar and vanilla. Whip until stiff; do
To finish Torte:
Place bottom layer on serving plate. Spread with 1/2 chocolate
filling. Next layer of cake with 1/2 cream filling. Repeat layers
having cream filling on top. Do not frost sides. Make chocolate
curls with remaining chocolate. Decorate top completely. Wrap
with seran wrap. Refrigerate until ready to serve.
This Torte freezes nicely.