1 1/2 c. sour cream
1 3/4 c. flour
1 3/4 c. sugar
3/4 c. cocoa
1 1/2 tsp. baking soda
1 tsp. salt
2/3 c. butter, softened
2 eggs
1 tsp. vanilla
Vanilla Cream Filling
Chocolate Glaze
Heat sour cream in saucepan or microwave to lukewarm; set
aside.
Combine flour, sugar, cocoa, baking soda and salt in a
large mixer bowl. Blend in butter, sour cream, eggs and vanilla on low speed.
Beat 3 minutes on medium speed.
Grease and flour two heart-shaped pans or two 9-inch
round layer cake pans. Pour batter into pans. Bake at 350 degrees 30 to 35
minutes or until cake tester inserted comes out clean. Cool 10 minutes, invert
onto cooling racks. Cool completely.
Prepare Vanilla Cream Filling or flavor variation. With
sharp serrated knife, cut layers in half horizontally. Place cut-side down;
spread with 1/3 of filling. Top with cut layer, repeat procedure ending with
plain layer on top.
Prepare Chocolate Glaze; pour onto top of torte. Spread
evenly allowing some to run down sides. Prepare Decorator's Frosting. Pipe
onto top of cake. Garnish with sliced almonds, if desired.
VANILLA CREAM FILLING:
1/4 c. flour
1/2 c. milk
1/4 c. butter, softened
1/4 c. shortening
2 tsp. vanilla
1/4 tsp. salt
4 c. powdered sugar
Combine flour and milk in a small saucepan. Cook, stirring
constantly with a wire whisk, until mixture thickens and just begins to boil;
mixture is very thick. Cool to room temperature.
Cream butter and shortening until light and fluffy; add
vanilla, salt and flour mixture. Gradually add powdered sugar, beating until
spreading consistency. Makes about 3 cups.
VARIATIONS:
STRAWBERRY: Decrease vanilla to 1 teaspoon; add 3/4 teaspoon
strawberry extract and 1 or 2 drops of red food coloring.
CHERRY: Stir in 1/4 cup chopped maraschino cherries, well
drained. Add 1 or 2 drops red food coloring.
CHOCOLATE GLAZE:
1 tbsp. butter
2 tbsp. cocoa
2 tbsp. water
1 c. powdered sugar
1/4 tsp. vanilla
Melt butter in a small saucepan over low heat; add cocoa and
water, stirring constantly until mixture thickens. Remove from heat; beat in
powdered sugar and vanilla until smooth and of spreading consistency. Add
additional water, 1/2 teaspoon at a time, if needed.
