4 squares unsweetened Chocolate
1/2 c. hot water
1/2 c. sugar
1 2/3 c. all purpose flour
1 1/4 c. sugar
1 tsp. baking soda
1/2 tsp. salt
3/4 c. milk
1/2 c. magarine
1 tsp. vanilla
3 eggs
Chocolate filling
Melt chocolate with water over very low heat, stirring until smooth. Add 1/2 c. sugar
cook & stir 2 minutes. Cool. Mix flour with 1 1/4 c. sugar, baking soda & salt. Beat margarine in large bowl
beat in flour & chocolate mixtures, eggs, milk & vanilla until blended. Beat at medium speed of electric mixer for 3 minutes. Pour into 2 greased & floured 9 inch layer pans. Bake at 350 for 35 minutes, or until cakes spring back when lightly pressed. Cool in pans 10 minutes. Remove
cool on racks. Split, making 4 layers. Place one layer on plate, spread 1 c. of the chocolate filling over cake. Repeat layers. (if filling thickens, add about 1 Tb. milk.) Chill about 1 hour. Garnish with 1 1/4 c. thawed cool whip & chocolate curls. Store in refrigerator. Makes 12 Chocolate filling: Melt 4 squares semi-sweet chocolate, 1/4 c. margarine & 2 Tbs. water over low heat, stirring until smooth. Cool about 10 minutes
add 3/4 c. chopped toasted almonds. Fold into 4 c. thawed cool whip.
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