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Two Chocolate Recipes

You can take your pick—an elegant chocolate torte for a more “grown up” occasion, or chocolate caramel bars that the whole family will enjoy.

Double Chocolate Torte
1 ¾ cups all-purpose flour
1 ¾ cups sugar
¼ teaspoon baking powder
1 ¼ teaspoons soda
1 teaspoon salt
2/3 cups butter, softened
4 1-ounce squares unsweetened chocolate, melted
1 ¼ cups water
1 teaspoon vanilla extract
3 eggs
Chocolate filling (recipe follows)
Whipped cream (recipe follow)
Grated sweet chocolate

1. Combine first 9 ingredients in a large mixing bowl, mixing well; then beat 2 minutes at medium speed with an electric mixer. Add eggs, and beat an additional 2 minutes.
2. Spoon one-fourth of the batter into each of 4 greased and floured 9-inch cake pans. Bake at 350 degrees F. for 15 to 18 minutes or until cake tests done. Let cool in pans 10 minutes; remove cake and let cool completely.
3. Place 1 layer on cake platter; spread with half the chocolate filling. Place another cake layer on top; spread with half the whipped cream. Repeat layers; garnish with grated chocolate. Refrigerate until served.

Yield: one 4-layer cake.

Chocolate Filling:
1 ½ 4-ounce bars sweet chocolate
3/4 cup butter, softened
½ cup chopped, toasted almonds (optional)

Melt chocolate in top of a double boiler; let cool. Add butter, beating at low speed with an electric mixer until smooth. Stir in almonds.

Whipped Cream
2 cups whipping cream
1 teaspoon sugar
1 teaspoon vanilla extract

Combine all ingredients in a medium mixing bowl; beat until stiff peaks form.

Chocolate-Caramel Layer Squares
1 14-ounce bag of caramels
2/3 cup evaporated milk, divided
1 18 ½ -ounce package regular German chocolate cake mix
¾ cup butter, softened
1 cup chopped nuts (optional)
1 6-ounce package semisweet chocolate morsels

1. Combine caramels and 1/3 cup evaporated milk in top of a double boiler; cook, stirring constantly, until caramels are completely melted. Remove double boiler from heat.
2. Combine dry cake mix, remaining 1/3 cup milk, butter and nuts; stir until dough holds together. Press ½ of cake mixture into a greased 13 x 9 x 2-inch baking pan.
3. Bake at 350 degrees F. for 6 minutes.
4. Sprinkle chocolate morsels over crust. Pout caramel mixture over chocolate morsels, spreading evenly. Crumble remaining cake mixture over caramel mixture. Return to over, and bake 15 to 18 minutes; cool. Chill 30 minutes; cut into small bars.

Yields about 5 dozen.

Southern Living 1979 Annual Recipes, Oxmoor House, Birmingham, 1979.

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