Cinnamon Chocolate Torte

Contributed by: Bridget McFarland

Ingredients
Cut 9 8 inch circles of wax paper
1 egg
1 c sugar
1 ½ stick of butter (soft)
1 T cinnamon
1 c flour
1/3 flour
Filling
2 c whip cream
1/3 c cocoa
1-2 T powdered sugar

Directions
Beat slowly all but the last 1/3 c of flour for about 3 mins until fluffy.
Add the last 1/3 c of flour
Moisten cookie sheets with a damp cloth to hold the wax paper circles in place.
Spread about ¼ c in the center of the circles on sheets.
It will be very very thin.
Bake at 375 for about 6-7 mins
Cool on wax paper on wire rack. Can be stored if tightly wrapped or finish
Beat filling ingredients
Carefully (very Carefully) peel wax paper and place on flat plate.
Spread with about ½ c whipped Cream. Repeat ending with whipped cream.
Refrigerate for about 2-3 hours before serving
Serves 8
Technically this was baked not cooked :)