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Easy Chocolate Cream Filled Torte Recipe

Things You'll Need

  • 1 frozen pound cake(10-3/4 oz.), thawed
  • 1/2 cup powdered sugar
  • 1/4 cup HERSHEY'S Cocoa
  • 1 cup (1/2 pt.)cold whipping cream
  • 1 teaspoon vanilla extract
  • CHOCOLATE GLAZE (recipe follows)
  • Sliced almonds (optional)

How to Make

  • 1. Cut cake horizontally to make 4 layers. Stir together sugar and cocoa in small bowl. Add whipping cream and vanilla; beat until stiff.
  • 2. Place bottom cake layer on serving platter. Spread 1/3 of the whipped cream mixture on cake layer. Place next cake layer on top of whipped cream; continue layering whipped cream and cake until all have been used.
  • 3. Prepare CHOCOLATE GLAZE; spoon over top of cake, allowing to drizzle down sides. Garnish with almonds, if desired. Refrigerate until ready to serve. Cover; refrigerate leftover torte. 10 to 12 servings.
  • 2 tablespoons butter or margarine
  • 2 tablespoons HERSHEY'S Cocoa
  • 2 tablespoons water
  • 1 cup powdered sugar
  • 1/4 to 1/2 teaspoon almond extract
  • 1. Melt butter in small saucepan over low heat. Add cocoa and water. Cook, stirring constantly, until smooth and slightly thickened. Do not boil. Remove from heat.
  • 2. Gradually add powdered sugar and almond extract, beating with whisk until smooth. About 1/2 cup glaze.