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Remove wrappers from chocolates. Combine chocolates and 1/3 c whipping crem in small saucepan. Cook over low heat, stirring frequently until smooth. Remove from heat. Stir in butter and vanilla until smooth; transfer to medium bowl. Refrigerate until firm enough to spread, about 1 hour. Slice cake horizontally to make 3 layers. Arrange bottom layer on serving plate. Evenly spread 1/3 c chocoalte mixture over layer; top with second layer adn spread 1ith 1/3 cup mixture. Place remaining layer on top. Beat remaining 1/2 c whippping cream until thickened. Fold in remaining chocoalte mixture. Refrigerate a few minutes if a more firm consistency is desired. Frost top, sides and end of torte. Refrigerate about 6 hours. remove wrappers from hugs candies. Garnish torte before serving. Cover, refrigerate leftover torte.
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