| Home | Features | Cooking Dictionary | Cook-&-Book Reviews | Read the Articles | Shop |

Appetizer Recipes Bar & Brownie Recipes Beef & Veal Recipes Beverage & Drink Recipes Bread Recipes Breakfast Recipes Cake & Frosting Recipes Candy Recipes Chicken Recipes Cookie Recipes Dessert Recipes Ground Meat & Sausage Holiday Recipes International Recipes Lamb Recipes Pet Recipes Pie & Pie Crust Recipes Pork & Ham Recipes Salad & Dressing Recipes Sandwich Recipes Sauce & Condiment Recipes Seafood & Fish Recipes Sidedish Recipes Soup & Stew Recipes Special Diets Recipes Turkey Recipes Vegetarian Entree Recipes Wild Game Recipes

Easy Chocolate Cream Filled Torte

1 (10.3/4-ounce) frozen pound cake, thawed
1/2 cup powdered sugar
1/4 cup HERSHEY'S Cocoa
1 cup cold whipping cream
1 teaspoon vanilla extract

Chocolate Glaze (recipe follows)

Sliced almonds (optional)

1. Cut cake horizontally to make 4 layers.
2. Stir together sugar and cocoa in small bowl.
3. Add whipping cream and vanilla; beat until stiff.
4. Place bottom cake layer on serving platter. Spread 1/3 of the whipped cream mixture on cake layer. Place next cake layer on top of whipped cream; continue layering whipped cream and cake until all have been used.
5. Prepare Chocolate Glaze; spoon over top of cake, allowing to drizzle down sides.
6. Garnish with almonds, if desired. Refrigerate until ready to serve. Cover; refrigerate leftover torte.

Makes 8 to 10 servings.

Chocolate Glaze:

2 tablespoons butter or margarine
2 tablespoons HERSHEY'S Cocoa
2 tablespoons water
1 cup powdered sugar
1/4 to 1/2 teaspoon almond extract

1. Melt butter in small saucepan over low heat.
2. Add cocoa and water. Cook, stirring constantly, until smooth and slightly thickened. Do not boil.
3. Remove from heat.
4. Gradually add powdered sugar and almond extract, beating with whisk until smooth.

Makes about 1/2 cup glaze.

Recipe courtesy of the Hershey Kitchens, and reprinted with permission of The Hershey Company. © The Hershey Company.

||| Save this Recipe on Delicious |||