Crème de Cacao Torte

2/3 cup butter or margarine, softened

1-2/3 cups sugar

3 eggs

1/2 teaspoon vanilla extract

2 cups all-purpose flour

2/3 cup HERSHEY'S Cocoa

1-1/4 teaspoons baking soda

1/4 teaspoon baking powder

1-1/3 cups milk

2 tablespoons crème de cacao (chocolate-flavored liqueur)(optional)

CREME DE CACAO FILLING (recipe follows)

CHOCOLATE GANACHE GLAZE (recipe follows)  

1. Heat oven to 350°F. Grease and flour two 9-inch round baking pans. In large bowl, beat butter, sugar, eggs and vanilla until blended. Stir together flour, cocoa, baking soda and baking powder; add to butter mixture alternately with milk, blending just until combined. Pour batter into prepared pans. Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Sprinkle each layer with 1 tablespoon crème de cacao; cool completely. Meanwhile, prepare CREME DE CACAO FILLING. Split each cake layer horizontally into 2 layers. Place one layer on serving plate; spread with one-third of FILLING. Repeat layering with remaining cake and FILLING, ending with cake layer. Cover tightly; refrigerate at least 8 hours. Prepare CHOCOLATE GANACHE GLAZE; spoon on top of chilled cake, allowing glaze to drizzle down side of cake. Refrigerate. 10 to 12 servings.
CREME DE CACAO FILLING: In small bowl, beat 1 cup (1/2 pt.) cold whipping cream, 2 tablespoons crème de cacao (optional) and 1 tablespoon HERSHEY'S Cocoa until stiff. Cover; refrigerate. About 2 cups.
CHOCOLATE GANACHE GLAZE
1 HERSHEY'S SPECIAL DARK Chocolate Bar (7 oz.), broken
into pieces
1/4 cup whipping cream
1 tablespoon butter
1-1/2 teaspoons crème de cacao (chocolate-flavored liqueur) or
water
Combine chocolate bar pieces, whipping cream and butter in medium saucepan; cook over low heat, stirring constantly, until chocolate is melted and mixture is smooth. Stir in crème de cacao. Cool to lukewarm (glaze will be slightly thickened). About 1 cup.

Recipe and Picture used with permission from © The Hershey Company

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