Black Forest Torte

• 2/3 cup butter
• 4 ounces unsweetened chocolate
• 1-1/3 cups all-purpose flour
• 1-3/4 cups sugar
• 1-1/4 teaspoons baking soda
• 1/4 teaspoon baking powder
• 1-1/4 cups water
• 1 teaspoon vanilla extract
• 3 large eggs, room temperature
• 2 bars (4 ounces each) German sweet chocolate, divided
• 3/4 cup butter
• 1/2 cup chopped pecans
• 2 cups heavy whipping cream
• 1 tablespoon confectioners' sugar
• 1 teaspoon vanilla extract

1. Line two greased 9-in. round baking pans with waxed paper, set aside. In a heavy saucepan or microwave, melt butter and chocolate; stir until smooth and cool. In a large bowl, combine the flour, sugar, baking soda and baking powder. Add the chocolate mixture, water and vanilla. Beat on low speed for 1 minute; beat on medium for 2 minutes. Add eggs, one at a time, beating well after each addition.
2. Pour into the prepared pans. Bake at 350u0b0 for 25-30 minutes or until a toothpick comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
3. For chocolate filling, melt 1-1/2 bars of German chocolate in a heavy saucepan or microwave; stir until smooth. Stir in butter and nuts. Watching closely, cool filling just until it reaches spreading consistency. For cream filling, beat cream in a chilled large bowl until it begins to thicken. Add confectioners' sugar and vanilla; beat until stiff peaks form.
4. Split each cake into two horizontal layers. Place one layer on a serving plate; cover with half of the chocolate filling. Top with a second cake layer; spread on half of the cream filling. Repeat layers. Grate remaining German chocolate; sprinkle on the top. Store in the refrigerator.

butter, chocolate, flour, sugar, baking soda, baking powder, water, vanilla, eggs, sweet chocolate, butter, pecans, heavy whipping cream, sugar, vanilla

Taken from www.tasteofhome.com/recipes/black-forest-torte/ (may not work)