A luscious chocolate torte, loaded with white chips, topped with a satiny chocolate glaze and garnished with a white decorative drizzle.

Hershey's White and Dark Chocolate Fudge Torte

1 cup butter or margarine, melted 1 1/2 cups granulated sugar 1 teaspoon vanilla extract 3 large eggs, separated 2/3 cup HERSHEY'S Cocoa 1/2 cup all-purpose flour 3 tablespoons water 2 cups (12-ounce package) HERSHEY'S Premier White Chips - divided use 1/8 teaspoon cream of tartar
Satiny Glaze (recipe follows) White Decorator Drizzle (recipe follows)

Heat oven to 350°F (175°C). Line bottom of 9-inch springform pan with foil; butter foil and side of pan.
Combine melted butter, sugar and vanilla in large bowl; beat well. Add egg yolks, one at a time, beating well after each addition. Blend in cocoa, flour and water; beat well. Stir in 1 2/3 cups white chips.
Beat egg whites and cream of tartar in small bowl until stiff peaks form; carefully fold into chocolate mixture. Pour batter into prepared pan.
Bake 45 minutes or until top begins to crack slightly. (Cake will not test done in center.) Cool 1 hour. Cover; refrigerate until firm.
Remove side of pan.
Prepare Satiny Glaze and White Decorator Drizzle.
Pour glaze over torte; spread evenly over top and side, Decorate top of torte with drizzle. Cover; refrigerate until serving time. Refrigerate leftover torte.

Makes 10 to 12 servings.

Satiny Glaze: Place 1 cup HERSHEY'S Semi-Sweet Chocolate Chips and 1/4 cup whipping cream in small microwave-safe bowl. Microwave at HIGH (100%) 1 minute or just until chocolate is melted and mixture is smooth when stirred. Cool to lukewarm and slightly thickened.

White Decorator Drizzle: Place remaining 1/3 cup HERSHEY'S Premier White Chips (reserved from torte) and 2 teaspoons vegetable shortening in small microwave-safe bowl. Microwave at HIGH (100%) 20 to 30 seconds or just until chips are melted and mixture is smooth when stirred. Place in pastry bag with writing tip or drizzle from spoon to decorate torte.