Crème de Cacao Torte

== Description ==
* Makes 1 torte, about 2 cups of filling and about 1 cup of glaze.
== Ingredients ==
* ⅔ cup butter or margarine, softened
* 1⅔ cups sugar
* 3 eggs
* ½ tsp vanilla extract
* 2 cups all-purpose flour
* ⅔ cup Hershey's cocoa
* 1¼ tsp baking soda
* ¼ tsp baking powder
* 1⅓ cups milk
* 2 tbsp crème de cacao (chocolate-flavored liqueur) optional
* Crème de cacao filling (recipe follows)
* Chocolate ganache glaze (recipe follows)
=== Crème de cacao filling ===
* 1 cup (½ pt.) cold whipping cream
* 2 tablespoons crème de cacao (optional)
* 1 tablespoon Hershey's cocoa 
=== Chocolate ganache glaze ===
* 1 Hershey's Special dark chocolate bar (7 oz), broken into pieces
* ¼ cup whipping cream
* 1 tbsp butter
* 1½ tsp crème de cacao (chocolate-flavored liqueur) or water
== Directions ==
# 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 Crème 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.
=== Crème de cacao filling ===
# In small bowl, beat cold whipping cream, crème de cacao (if using) and cocoa until stiff.
# Cover; refrigerate.
=== Chocolate ganache glaze ===
# 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 creme de cacao.
# Cool to lukewarm (glaze will be slightly thickened).
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Category:Thanksgiving Pies and Desserts
Category:Torte Recipes
Category:Crème de cacao Recipes
Category:Dark chocolate Recipes
Category:Heavy cream Recipes
Category:Cocoa Recipes
Category:Egg Recipes
Category:Wheat flour Recipes
Category:Milk and cream Recipes