Chocolate Raspberry Torte

Ingredients

 * 1 1/3 	cups  	All-purpose flour
 * 1 	cup 	Sugar, divided
 * 1 1/2 	tsp 	Baking powder
 * 1/2 	tsp 	Salt
 * 2 		Eggs, separated
 * 1 	cup 	(1/2 pt) cold whipping cream
 * 1/2 	tsp 	Almond extract
 * CHOCOLATE FILLING & FROSTING (recipe follows)
 * 1/2 	cup 	Sliced almonds
 * 1/4 	cup 	Seedless red raspberry preserves
 * Sweetened whipped cream (optional)

Directions
Heat oven to 350°F.  Grease and flour two 8 or 9-inch round baking pans. Stir together flour, 1/2 cup sugar, baking powder and salt; set aside.  Beat egg whites in large bowl until foamy; gradually add 1/4 cup sugar, beating until stiff peaks form.  Beat 1 cup whipping cream in small bowl until stiff; fold into beaten egg whites. Combine egg yolks, remaining 1/4 cup sugar and almond extract in clean small bowl; beat on medium speed of mixer 3 minutes until thick and lemon-colored.  Gently fold into whipped cream mixture.  Gradually fold flour mixture into whipped cream mixture just until ingredients are blended (mixture will be thick).  Divide batter evenly between prepared pans; smooth surface. Bake 25 to 30 minutes or until cake springs back when touched lightly in center.  Cool 5 minutes; remove from pans to wire racks. Cool completely. Prepare CHOCOLATE FILLING & FROSTING.  Split each cake layer in half horizontally.  Place one layer on serving plate; spread with 2/3 cup CHOCOLATE FILLING. Sprinkle with 1 tablespoon almonds; repeat with two more layers.<BR> Top with last layer; spread with raspberry preserves. <BR> Frost sides of cake with remaining filling. <BR> Garnish top edge with whipped cream, if desired. <BR> Sprinkle edge and center with remaining almonds; refrigerate until ready to serve. Cover; refrigerate leftover torte.

CHOCOLATE FILLING & FROSTING
Stir together 2/3 cup sugar and 1/3 cup HERSHEY'S Cocoa in medium bowl.<BR> Add 1-1/2 cups cold whipping cream and 1-1/2 teaspoons vanilla extract; beat until stiff.<BR> About 3 cups filling and frosting.<BR>