Viennese Chocolate Torte

1 cup flour
½ cup ground walnuts
¾ cup margarine
1¼ cups confectioners’ sugar
8 egg yolks
1 8oz pkg Baker's® semisweet chocolate, melted and cooled
1 tsp vanilla
8 egg whites
1 cup Smuckers® apricot jam

Continental Falir Frosting:
1 cup sugar
1 cup heavy cream or evaporated milk
4 squares Bakers® Unsweetened Chocolate
1/2 cup margarine, at room temp
1 tsp vanilla

Sweetened whipped cream or Cool Whip whipped topping, thawed

Mix flour, salt and walnuts. Cream margarine and gradually beat in sugar and continue beating until light and fluffy. Add egg yolks, few at a time, beating thru after each addition. Gradually, stir in melted chocolate.
Add flour mixture and vanilla, stirring just to blend. Beat egg whites
until soft peak forms. Blend about ¼ cup of beaten egg whites into chocolate mixture. Gently fold in remaining egg whites.

Pour into two greased and floured 9” glass layer pans. Bake at 350° 40 to 45 minutes or until cake tester inserted in center comes out clean. Cool in pans 10 minutes. Remove from pans and finish cooling on rack.

Split layers horizontally to make 4 layers. Stir jam in saucepan over low heat until melted. Spread about 1/3 cup over tops of three layers. Stack
the cake layers on a rack placed on a tray; topping with fourth layer.

To prepare frosting, combine sugar and cream or milk in saucepan. Bring to boil over medium heat, stirring constantly. Reduce heat and simmer gently
for 6 minutes. Remove from heat and add chocolate. Stir until melted.
Blend in margarine and vanilla. Cool slightly and pour quickly over the
cake, on top and sides. Don’t worry about frosting dripping.

Place frosted cake on serving plate. If desired, spoon frosting drippings into plastic lined decorating bag fitted with writing tip. Pipe a name of greeting on cake. Store in refrigerate at least 1 day to mellow flavors.

Serve at room temperature, with sweetened whipped cream