Chocolate Almond Cream Cheese Torte

1 8oz. pkg Philadelphia Brand® cream cheese, softened
¼ cup margarine
1 cup sugar
2 eggs
½ tsp. vanilla
1½ cups flour
1 tsp. baking soda
½ tsp. baking powder
½ cup milk
2 (1oz each) squares Baker's® unsweetened chocolate, melted

Almond and Chocolate Frostings:
1 8oz pkg Philadelphia Brand® cream cheese, softened
6½ cups sifted powdered sugar
½ cup whipping cream
½ cup chopped almonds, toasted
2 (1oz each) squares Baker's® unsweetened chocolate, melted

Combine 1 pkg cream cheese, margarine and sugar, mixing until well blended.
Blend in eggs and vanilla. Add combined dry ingredients alternatively with
milk; mixing well after each additional. Blend in chocolate. Spread
batter into wax paper-lined 10 x 15 pan. Bake at 350° for 12 to 15 minutes
or until toothpick inserted in center comes out clean. Cool thoroughly.
Cut crosswise into four equal sections; remove from pan.

To make frostings: beat cream cheese and gradually add 5 cups powdered sugar; mixing well after each addition. Add cream, beating until creamy. Divide in half. Add reaming sugar and almonds to one half, mixing until well blended. Stir chocolate into remaining half. Chill chocolate frosting until thickened for spreading consistency.

Spread three layers with almond frosting; chill until frosting is firm. Stack and top with remaining layer. Frost the top and sides with chocolate frosting.