Ingredients

Torte:
3/4 cup butter
2 tablespoons vanilla
4 1/4 cups ground pecans
2 cups sugar
1/4 teaspoon salt
8 eggs
1 package (12 oz.) semisweet chocolate chips

Fruit Butter Cream Filling:
1 1/4 cups margarine, softened
2 cups powered sugar
4 eggs yolks
1 cup fresh raspberries

Chocolate Glaze:
3 ounces semisweet chocolate, melted
1/2 cup water
6 tablespoon butter
3 tablespoons oil
3/4 cup cocoa
3 cups powdered sugar
Raspberries

Directions

Preheat oven to 375 degrees; butter and line 4 9-inch cake pans with parchment or wax paper.

Cream butter; add sugar and beat until light. Add eggs, one at a time, beating well after each addition.

Add vanilla and salt. Stir in chocolate, then pecans.

Divide batter evenly between cake pans; bake 25 minutes or until layers spring back when lightly touched.

For filling, cream margarine and powdered sugar until light and fluffy. Add egg yolks, one at a time, beating well after each addition. Carefully fold in cherries or raspberries. Spread 1/3 of filling between each layer.

For glaze, heat chocolate, water, butter and oil until blended. Add cocoa powder and powdered sugar; beat until smooth. Spread over torte.

For raspberry sauce, puree desired quantity of fresh raspberries in blender; sieve to remove seeds. Place a small amount of raspberry sauce on plate; top with slice of torte. Makes 12 servings. From Rep. Bill Orton, Utah.

Each serving contains 725 calories; 49 gm fat; 304 mg sodium; 179 mg cholesterol.