CHOCOLATE VALENTINE TORTE

1-1/2 c. sour cream
1-3/4 c. flour
1-3/4 c. sugar
3/4 c. cocoa
1 1/2 tsp. baking soda
1 tsp. salt
2/3 c. butter, softened
2 eggs
1 tsp. vanilla
Vanilla Cream Filling
Chocolate Glaze

Heat sour cream in saucepan or microwave to lukewarm; set aside. Combine flour, sugar, cocoa, baking soda and salt in a large mixer bowl. Blend in butter, sour cream, eggs and vanilla on low speed. Beat 3 minutes on medium speed. Grease and flour two heart-shaped pans or two 9-inch round layer cake pans. Pour batter into pans. Bake at 350 degrees 30 to 35 minutes or until cake tester inserted comes out clean. Cool 10 minutes, invert onto cooling racks. Cool completely. Prepare Vanilla Cream Filling or flavor variation. With sharp serrated knife, cut layers in half horizontally. Place cut-side down; spread with 1/3 of filling. Top with cut layer, repeat procedure ending with plain layer on top. Prepare Chocolate Glaze; pour onto top of torte. Spread evenly allowing some to run down sides. Prepare Decorator's Frosting. Pipe onto top of cake. Garnish with sliced almonds, if desired.

VANILLA CREAM FILLING:
1/4 c. flour
1/2 c. milk
1/4 c. butter, softened
1/4 c. shortening
2 tsp. vanilla
1/4 tsp. salt
4 c. powdered sugar

Combine flour and milk in a small saucepan. Cook, stirring constantly with a wire whisk, until mixture thickens and just begins to boil; mixture is very thick. Cool to room temperature. Cream butter and shortening until light and fluffy; add vanilla, salt and flour mixture. Gradually add powdered sugar, beating until spreading consistency. Makes about 3 cups.

VARIATIONS:
STRAWBERRY: Decrease vanilla to 1 teaspoon; add 3/4 teaspoon strawberry extract and 1 or 2 drops of red food coloring.

ALMOND: Decrease vanilla to 1 teaspoon; add 1 teaspoon almond extract.

CHERRY: Stir in 1/4 cup chopped maraschino cherries, well drained. Add 1 or 2 drops red food coloring.

CHOCOLATE GLAZE:
1 tbsp. butter
2 tbsp. cocoa
2 tbsp. water
1 c. powdered sugar
1/4 tsp. vanilla

Melt butter in a small saucepan over low heat; add cocoa and water, stirring constantly until mixture thickens. Remove from heat; beat in powdered sugar and vanilla until smooth and of spreading consistency. Add additional water, 1/2 teaspoon at a time, if needed.

DECORATOR'S FROSTING:
2 tbsp. butter
2 tbsp. cocoa
1 c. powdered sugar
1/2 tsp. vanilla
1 tbsp. milk

Combine ingredients in a small bowl; beat until well combined.