Rosen Torta

In these days of slice and bake delicacies Rozen Torta is one masterpiece that is worth the time and effort it takes to prepare.  The tender sweetness and delighful flavor it renders will keep this recipe going for generations. 
The recipe was given to me by Elizabeth Baksa who receieved it from Sonya, her neighbor.  One day we somehow came upon the subject of where Elizabeth, her husband Joe and son Sandor lived when they came to America from Hungary in the 60's.  They lived downtown Barberton above the upholstery shop.  I knew that shop because my father, Kenny, had a very good friend, Alex, who owned the shop and lived above.  As a child in the 70's I had been there many times visiting Alex with my Father.  Talking to Elizabeth, I find out that she also knew Alex and his family because they rented one of the apartments upstairs from Alex's father!  What a small world!  So, this recipe was give to Elizabeth by Sonya, Alex's mother.  Elizabeth said Sonya used a pink icing on top but she prefers the chocolate.   This Christmas Elizabeth showed Stacy (her granddaughter) and I how to make this dessert.
4 c flour
1 t. baking soda
1/2 c crisco
2/3 c sugar
2 eggs
3/4 c milk
Mix the flour, baking soda then cut in the Crisco.  Work into a crumble.  Add sugar and eggs.  Then add milk until dough is smooth by kneading.  Roll into a log and but into 8 even pieces.  Knead each piece into smooth mounds. 
Roll each piece into very thin layers making each the same size, as close as possible, into a rectangle.  Place on a flat, unedged cookie sheet or an upside down cookie sheet.  Prick dough with a fork.  Bake at 375 for 10-12 minutes until brown.

Filling
4 c whole milk
1 2/3 c sugar
4 c chopped walnuts
1 t vanilla
2 1/2 sticks softened butter, unsalted

Put milk and sugar in a pan and bring to a soft boil.  Keep stirring and boil for 1/2 hour.  Add the nuts and vanilla.  Cool until just warm.  Then add the butter a few pieces at a time.
Find the largest piece and then begin layering with the cake and the filling.  Do not put filling on the top piece.

Before adding the top layer, place a cookie sheet ontop of the dessert and then a heavy book ontop.  This helps "meld" the layers together.

Top
2 squares of melting chocolate
1 t butter
For the top melt chocolate and then add butter.  Pour and spread over top layer.

Let cake stand and chocolate set then cut into small rectangular pieces.