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Instructions |
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Cut cake horizontally to make 4 layers. Stir
together sugar and cocoa in small bowl. Add
whipping cream and vanilla; beat until stiff.
2 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.
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Prepare CHOCOLATE GLAZE; spoon over top of cake,
allowing to drizzle down sides. Garnish with
almonds, if desired. Refrigerate until ready to
serve. Cover; refrigerate leftover torte.
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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
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Melt butter in small saucepan over low heat. Add
cocoa and water. Cook, stirring constantly, until
smooth and slightly thickened. Do not boil. Remove
from heat.
Gradually add powdered sugar and almond extract,
beating with whisk until smooth.
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Serving
Suggestions |
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About 1/2 cup glaze.
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Originally Submitted
2/21/2012
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