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Desserts

Hershey Chocolate-Filled Torte

Store-bought pound cake split into four layers, filled with cocoa whipped cream and finished with a poured chocolate glaze.

Not this recipe — add a photo of yours.Photo: Sylwia Bartyzel (CC0, via Wikimedia Commons)

Servings
10
Source
Taste of Home Favorite Brand Name Recipes - Glenda Stock

Before you start: The glaze ingredients are listed but never explained. Melt the butter with the cocoa and water, then beat in the powdered sugar and almond extract until it pours smoothly.

Where this one came from

Nobody's written this one down yet.

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. Prepare chocolate glaze, spoon over top of cake, and allow to drizzle down the sides. Refrigerate until ready to serve. Refrigerate leftover torte.

Notes

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