---------- Recipe via Meal-Master (tm) v8.05
       Title: Sugarplum Black Forest Torte
  Categories: Cheesecakes, Chocolate
       Yield: 1 servings
   1 3/4 c  Sugar; granulated
   1 3/4 c  Flour; all purpose; unsifted
       2 ts Soda
       1 ts Salt
     1/4 ts Baking powder
       1 c  Margarine; softened
   1 1/4 c  Buttermilk
       1 ts Vanilla
      12 tb Cocoa
       3    Eggs
            Chocolate filling:
       4 pk No-melt baking chocolate
   2 1/2 c  Powdered sugar; sifted
     1/4 c  Hot water
       1    Egg; unbeaten
       6 tb Margarine; softened
     1/2 c  Sliced almonds; toasted
            Whipped cream-
       1 c  Heavy cream
       2 tb Sugar; granulated
     1/2 ts Almond extract
   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~ 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. Fill and frost layers with Sugarplum Chocolate
   Filling and Sugarplum Whipped Cream, alternately.
   Sugarplum Chocolate Filling.  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
   Sugarplum Whipped Cream.  Whip cream with sugar and almond