Hershey Chocolate-Filled Torte

Ingredients

• 1 frozen pound cake (10 3/4 ounce), thawed
• ½ cup powdered sugar
• ¼ cup Hershey’s cocoa
• 1 cup (½ pint) cold whipping cream
• 1 teaspoon vanilla extract
• Chocolate Glaze:
• 2 tablespoons butter
• 2 tablespoons Hershey’s cocoa
• 2 tablespoons water
• 1 cup powdered sugar
• ¼-½ teaspoon almond extract

Directions

1. Cut cake horizontally to make four layers.
2. Stir together sugar and cocoa in a medium bowl. Add whipping cream and vanilla; beat until stiff.
3. Place bottom cake layer on serving platter. Spread 1/3 of the whipped cream mixture on the cake layer. Place next cake layer on top of the whipped cream mixture — continue layering whipped cream mixture and cake until all have been used.
4. Chocolate glaze: melt the butter in a small saucepan, stir in the cocoa and water, and cook, stirring, until smooth. Remove from heat and beat in the powdered sugar and almond extract until it pours smoothly.
5. Spoon glaze over top of cake and allow to drizzle down the sides. Refrigerate until ready to serve. Refrigerate leftover torte.