Chocolate Cream Torte

4 squares Baker's unsweetened chocolate
1 3/4 c. sugar, divided
1/2 c. water
1 2/3 c. flour
1 t. baking soda
1/4 t. salt
1/2 c. butter or margarine, softened
1 t. vanilla

Heat oven to 350 degrees.
Microwave chocolate, 1/2 c. sugar and water in large microwavable bowl on High 1-2 minutes or until chocolate is almost melted, stirring halfway through heating time. Stir until chocolate is completely melted; cool.
Mix flour, baking soda, and salt; set aside. Beat butter and remaining 1 1/4 c. sugar in large bowl with electric mixer on medium speed until light and fluffy. Add eggs 1 at a time, beating well after each addition. Add flour mixture alternately with milk, beating after each addition until smooth. Stir in chocolate mixture and vanilla. Pour into 2 greased and floured 9 inch round cake pans.
Bake 30-35 minutes or until cake springs back when lightly touched. Cool 10 minutes; remove from pans. Cool on wire racks.
Chill cake for easy splitting.

8 oz. cream cheese, softened
1/2 c. sugar
1 t. vanilla
1 c. finely chopped pecans
1 c. whipping cream, chilled
strawberry halves, for garnish

Place cream cheese, sugar and vanilla in medium bowl. Beat at low speed with electric mixer until smooth. Add pecans; stir until blended. Set aside. Beat whipping cream in small bowl until stiff peaks form. Fold whipped cream into cream cheese mixture.

Assemble, split each cake layer in half horizontally. Place one cake layer on serving plate. Spread top with one fourth of filling. Repeat with remaining layers and filling. Garnish with strawberry halves and mint leaves, if desired. Refrigerate until ready to serve. Makes about 12 servings.


by Sariah R.