Chocolate Torte

3/4 c. sugar
3/4 c. cocoa
1 1/2 c. milk
3/4 c. Crisco
1 1/2 c. sugar
3 eggs
1 1/2 t. soda dissolved in
4 T. cold water
3/4 c. sweet milk
3. c. sifted flour
1 1/2 t. vanilla
2/3 t. salt
Filling:
3 German chocolate bars
2 sticks butter
2 packages almond slices, toasted
(reserve 1/2 c. for garnish)
Topping:
2 c. whipping cream
1 t. sugar
1 t. vanilla
1/2 t. cream of tartar

Cook 3/4 c. sugar, cocoa, and milk together until thick and let cool.

Cream Crisco, and the rest of the sugar, adding eggs one at a
time. Add remaining ingredients and beat well. Add cocoa mixture.
Pour into 3 greased and floured round pans. Bake for 45 minutes at
325 degrees F.

Filling Instructions:
Melt chocolate in double boiler. Let cool. Add butter. Beat at low
speed until smooth. Fold in almonds gently---reserving 1/2 for garnish.
Spread 1/3 over each layer. Garnish top with reserved almonds.

Topping Instructions:
Beat at high speed until whipped. You may spread this between the layers
after the chocolate hard sauce or just on the top or individually.