INGREDIENTS

INSTRUCTIONS

Cake: Preheat oven to 375 degrees. Combine over hot (not boiling)
water, Nestle Toll House semi-sweet chocolate morsels and 1/4 cup
water. Stir until morsels are melted and mixture is smooth. Remove
from heat; set aside. In medium bowl, combine flour, baking soda and
salt; set aside. In large bowl, combine sugar, butter and vanilla
extract; beat until creamy. Add eggs, 1 at a time, beating well after
each addition. Blend in chocolate mixture. Gradually blend in flour
mixture alternately with remaining 1 cup water. Pour into 2 greased
and floured 9-inch round baking pans. Bake at 375 degrees for 30-35
minutes. Cool 10 minutes; remove from pans. Cool completely.  Chocolate
Filling: Combine over hot (not boiling) water, Nestle Toll  House
semi-sweet chocolate morsels and butter. Stir until morsels are  melted
and mixture is smooth. Remove from heat. Add milk, vanilla  e-xtract
and salt; mix until well blended. Transfer to medium bowl.  Gradually
add confectioners' sugar; beat until smooth and creamy.  Chocolate
Glaze: In medium heavy gauge saucepan, combine heavy cream,  Nestle
Toll House semi-sweet chocolate morsels and Nescafe Classic  instant
coffee. Cook over low heat, stirring constantly, until  morsels are
melted and mixture is smooth. Transfer to small bowl.  Stir in vanilla
extract. Place in larger bowl filled with ice water,  stirring
occasionally, until mixture thickens slightly (about 15-20  minutes).
Split each cake layer in half horizontally. Spread 3 layers with
Chocolate Filling; stack. Top with plain layer. Spread Chocolate  Glaze
on top and sides of torte. Allow glaze to set (about 10  minutes).
Garnish with raspberries, chocolate curls and  confectioners' sugar.
Makes one 4-layer torte.  From <Favorite Recipes: Nestle Sweet Treats>.
Downloaded from Glen's  MM Recipe Archive, http://www.erols.com/hosey.

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