BLUEBERRY TORTE

Ingredients

1 1/2 sticks butter or margarine, at room temperature
1 2/3 cups sugar
3 eggs
1/2 teaspoon salt
3/4 teaspoon baking powder
3/4 teaspoon baking soda
2 1/4 cups plain flour
1 cup buttermilk
1 teaspoon vanilla
Blueberry Filling (recipe follows)
Icing (recipe follows)

Preparation

In a mixing bowl, cream butter and sugar together until light and fluffy. Add eggs, mixing thoroughly. Combine salt, baking powder, baking soda and flour, blending well. Add alternately with buttermilk to creamed mixture. Stir in vanilla. Pour batter into two greased and wax-paper-lined 9-inch cake pans. Bake at 350 degrees for 25 minutes, until toothpick inserted in center comes out clean. Cool completely in pans on wire racks. To Assemble Torte: Using a long serrated knife or piece of string, slice each cooled cake layer in half to make four layers. Place one layer, cut side up, on cake platter. Spoon one-fourth of the cooled Blueberry Filling over cake. (Filling absorbs more readily into cut side.) Carefully spread one-fourth of the Icing over filling. Repeat process — cake, filling, icing — until all cake layers have been stacked, ending with icing on top. Do not ice sides. Cover torte with plastic wrap and chill thoroughly.