Versailles Chocolate Torte
1pkg yellow cake mix
1/3c softened butter
1 egg beaten
chocolate frosting
2c whipping cream
1t vanilla
1c chopped nuts
Heat oven to 350. Combine cake mix, butter and egg thoroughly with fork or pastry blender. Shape dough into ball and cut into 6 equal parts. With a well floured rolling pin, roll each part onto bottom of an inverted 9 inch round layer pan.
Bake 8-10 minutes or until edges brown slightly. While warm, carefully loosen rounds with spatula and ease off onto dish towel. Cool.
Frost layers. Allow torte to mellow in fridge 5 hours or overnight.
To serve sprinkle top with powdered sugar.
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