Black Forest Torte

1 1/3 c. all-purpose flour
1 3/4 c. sugar
1 1/4 tsp. baking soda
1/4 tsp. baking powder
2/3 c. butter
4 squares (1oz. each) unsweetened chocolate
1 1/4 c water
1 tsp. vanilla extract
3 eggs

Chocolate Filling:
2 bars (4 oz. ea.) German sweet chocolate, divided
3/4 c. butter
1/2 c. chopped pecans

Cream Filling:
2 c. whipping cream
1 Tbs. confectioners’ sugar
1 tsp. vanilla extract

In a mixing bowl, combine flour, sugar, baking soda and baking powder. In a saucepan, melt butter and chocolate; cool. Pour chocolate mixture, water and vanilla into flour mixture. Beat on low for 1 minute, then on medium for 2 minutes. Add eggs, one at a time, beating well after each. Divide batter amoung two 9 inch round pans that have been greased, floured and lined with wax paper. Bake at 350 degrees for 25-30 minutes or until cakes test done. Cool in pans 10 minutes. Remove to a wire rack. For chocolate filling, melt 1 1/2 bars of German chocolate over low heat. Stir in butter and nuts. Watching closely, cool filling just until it reaches spreading consistency. For cream filling, whip cream with sugar and vanilla until stiff peaks form. To assemble, slice cooled cake layers in half horizontally. Place one bottom layer on a serving platter; cover with half of the chocolate filling. Top with a second cake layer; spread on half of the cream filling. Repeat layers. Grate remaining German chocolate; sprinkle on the top. Refrigerate until serving.