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KC's Black Chocolate Torte
2 1/2 Cups of Cake Fluor
2 3/4 Cups of Confectioner's sugar
1 Tsp. Baking Soda
1 1/2 Tsp. Baking Powder
3/4 Cups Butter
4 Squares Melted and cooled Chocolate ( or 1 Cup Cocoa plus 4 Tbsp Shortening)
1 1/4 Cups Water
1 Tsp. Vanilla
4 Eggs
1 Tbsp. Crème De Cacao

Chocolate Filling's:
1 100 gram Bar Sweet Chocolate
20 Pieces Chocolate Caramel candies, melted
3/4 Cup Butter, Creamed
1/2 Cup plus 2 Tbsp. Confectioner's sugar
1/2 Cup Chopped Cashew Nuts

Crème Filling:
1 Cup Butter
1 1/2 Cups Confectioner's Cup
1 Cup Milk
3 Tsp Orange Juice
1 Tbsp. Crème De Cacao
1/2 Cup Chopped Cashew Nuts

1/2 Butter
1/2 Cup Sugar
1 1/4 Cups All Purpose Fluor
1/8 Tsp. Salt
Preheat oven to 350F. Grease and line four 8-inch round layer pans. Set aside.
Put first eight ingredients in a bowl. Beat with Cuisinart Stand Mixer for 3 minutes.
Add Eggs and crème de cacao and beat for 2 more minutes. Pour into prepared pans and bake for 10 minutes; cool slightly, then remove from pan. Cool on a wire rack.
Prepare Chocolate filling: Melt chocolate bar and chocolate caramel candies in a double boiler; cool and blend into creamed butter. Add confectioner's sugar and stir in nuts. Set aside.
Prepare Cream Filling: Cream butter with sugar; add gradually the milk continuously beating until smooth and thick. Beat in Orange juice and crème de cacao. Fold in cashew nuts. Set aside.
Prepare Crust: Cream and blend all ingredients in a mixing bowl. Press into an 8-inch round layer pan, bake for 10 to 15 minutes or until golden brown.
To assemble: Place crust on a serving platter; top with a cake layer. Spread half of the chocolate filling. Top with another cake and spread half of the cream filling. Repeat with another layer of cake and spread remaining chocolate filling. Top with last cake layer and spread the remaining cream filling. Decorate with cherries or chocolate kisses.

Servings: 10-12

Nutritional information per serving

No nutrition information available

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