4-Layer Chocolate Torte

• 1/3 cup all-purpose flour
• 3 tablespoons sugar
• 1/4 teaspoon salt
• 1-3/4 cups 2% milk
• 1 cup chocolate syrup
• 1 egg, lightly beaten
• 1 tablespoon butter
• 1 teaspoon vanilla extract
• 1/2 cup butter, softened
• 1-1/4 cups sugar
• 4 eggs
• 1 teaspoon vanilla extract
• 1-1/4 cups all-purpose flour
• 1/3 cup baking cocoa
• 3/4 teaspoon baking soda
• 1/4 teaspoon salt
• 1-1/2 cups chocolate syrup
• 1/2 cup water
• 1-1/2 cups sugar
• 2 egg whites
• 1/3 cup water
• 1/4 teaspoon cream of tartar
• 1 teaspoon vanilla extract
• Chocolate curls, optional

1. For filling, in a small saucepan, combine the flour, sugar and salt. Stir in milk and syrup until smooth. Bring to a boil over medium heat, stirring constantly; cook and stir for 1-2 minutes or until thickened.
2. Remove from heat. Stir a small amount of hot mixture into egg; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir for 2 minutes. Remove from heat; stir in butter and vanilla. Cool to room temperature, stirring often.
3. In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each. Stir in vanilla. Combine dry ingredients; add to creamed mixture alternately with syrup and water. Beat just until combined.
4. Pour into two greased and floured 9-in. round baking pans. Bake at 350u0b0 for 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes; remove from pans to wire racks to cool.
5. Cut each cake in half horizontally. Place one bottom layer on a serving plate; spread with a third of the filling. Repeat layers twice. Top with remaining cake.
6. For frosting, combine the sugar, egg whites, water and cream of tartar in a large heavy saucepan over low heat or double boiler over simmering water. With a portable mixer, beat mixture on low speed for 1 minute. Continue beating on low speed over low heat until frosting reaches 160u0b0, about 8-10 minutes. Pour into a large bowl; add vanilla. Beat on high speed until frosting forms stiff peaks, about 7 minutes.
7. Pipe or spread over top and sides of cake. If desired, garnish with chocolate curls.

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Taken from www.tasteofhome.com/recipes/4-layer-chocolate-torte/ (may not work)