Chocolate torte

3/4 c. sugar
 3/4 c. cocoa 
 1 1/2 c. milk
 3/4 c. Crisco
 1 1/2 c. sugar
 3 eggs
 1 1/2 t. soda dissolved in
 4 T. cold water
 3/4 c. sweet milk
 3. c. sifted flour
 1 1/2 t. vanilla
 2/3 t. salt
  Filling:
 3 German chocolate bars
 2 sticks butter
 2 packages almond slices, toasted
 (reserve 1/2 c. for garnish)
  Topping:
 2 c. whipping cream
 1 t. sugar
 1 t. vanilla
 1/2 t. cream of tartar
 
 Cook 3/4 c. sugar, cocoa, and milk together until thick and let cool.
 
 Cream Crisco, and the rest of the sugar, adding eggs one at a
 time.  Add remaining ingredients and beat well.  Add cocoa mixture.
 Pour into 3 greased and floured round pans.  Bake for 45 minutes at
 325 degrees F.
 
 Filling Instructions:
 Melt chocolate in double boiler.  Let cool.  Add butter.  Beat at low
 speed until smooth.  Fold in almonds gently---reserving 1/2 for garnish. 
 Spread 1/3 over each layer.  Garnish top with reserved almonds.
 
 Topping Instructions:
 Beat at high speed until whipped.  You may spread this between the layers
 after the chocolate hard sauce or just on the top or individually.