Bavarian Torte

NEED:
FOR CAKE:
2 eggs, separated
1 1/2 cup sugar
1 3/4 cup cake flour
1 tesp. salt
3/4 tesp. soda
1/3 cup oil ( corn or canola)
1 cup buttermilk or milk
2 ounces melted unsweetened chocolate ( cooled)

In small glass bowl, beat egg whites until fluffy. Beat in 1/2 cup of sugar, 1 tablespoon at a time; continue beating until very stiff and glossy. Set meringue aside.
In large bowl add remaining sugar, flour, salt, soda, oil and 1/2 milk or buttermilk. Beat for 1 minute. Scrap bowl. Add remaining buttermilk, egg yolks and chocolate; beat 1 minute, scrap bowl occasionally. Fold in the meringue. Pour into 2 round 8 or 9 inch cake pans. Be sure to grease and flour or spray pans.
Oven at 350 degrees. Bake 30 to 35 minutes or until inserted toothpick comes out clean. Cool completely.
When cool, split each layer in half, to create 4 layers. Frost top and fill layers with the creme filling below. Sprinkle each layer with 1 to 2 tablespoons of grated unsweetened chocolate. Refrigerate at least 8 hours.
CREME FILLING:
1 1/2 cups chilled whipped cream
1 package ( 8 ounces) cream cheese, softened
2/3 cup packed brown sugar
1 tesp. vanilla
1/8 tesp. salt
In chilled bowl, beat cream until stiff, set aside Blend cream cheese, sugar, vanilla and salt. Fold in cream.

Enjoy!