HERSHEY'S HUGS & KISSES Pound Cake Torte Recipe

Directions

1. Combine chocolates and 1/3 cup (75 mL) whipping cream in small saucepan set over low heat. Cook, stirring frequently, until smooth. Remove from heat. Stir in butter and vanilla until smooth; transfer to a medium bowl. Refrigerate for about 1 hour or until firm enough to spread.

2. Slice cake horizontally to make 3 layers. Arrange bottom layer on serving plate. Evenly spread 1/3 cup (75 mL) chocolate mixture over layer; top with second layer and spread with 1/3 cup (75 mL) chocolate mixture. Place remaining layer on top.

3. Beat remaining whipping cream until thickened; fold in remaining chocolate mixture. Chill for a few minutes if a more firm consistency is desired. Frost top, sides and ends of torte. Chill for about 6 hours. Decorate torte with candies before serving. Reserve leftover torte, covered, in the refrigerator.

Makes 8 servings.