Chocolate Mousse Torte

Ingredients

 * 2/3 	cup 	butter or margarine, softened
 * 1 	cup 	Sugar
 * 3 		eggs
 * 1 1/2 	tsp 	vanilla extract
 * 2 	cups 	all-purpose flour
 * 2/3 	cup 	HERSHEY'S cocoa or HERSHEY'S Dutch Processed cocoa
 * 1 1/2 	tsp 	baking powder
 * 1/2 	tsp 	baking soda
 * 1 1/3 	cups 	milk
 * chocolate MOUSSE FILLING (recipe follows)
 * 1 	tsp 	unflavored gelatin
 * 1 	tbsp 	Cold water
 * 2 	tbsp 	Boiling water
 * 1 	cup 	(1/2 pt) cold whipping cream
 * 1/3 	cup 	powdered sugar
 * 3 	tbsp 	HERSHEY'S cocoa or HERSHEY'S Dutch Processed
 * cocoa
 * 1 	tsp 	vanilla extract

Directions

 * 1) Heat oven to 350 °F.


 * 1) Line 15-1/2x10-1/2x1-inch jelly-roll pan with foil; grease and flour foil.


 * 1) Beat butter and Sugar in large bowl until creamy.


 * 1) Add eggs and vanilla; beat well.


 * 1) Stir together flour, cocoa, baking powder and baking soda; gradually add to butter mixture, alternately with milk,


 * 1) beating until well blended.


 * 1) Spread batter into prepared pan.


 * 1) Bake 15 to 20 minutes or until wooden pick inserted in center comes out clean.


 * 1) Cool 10 minutes.


 * 1) Invert onto wire rack; carefully peel off foil.


 * 1) Cool completely.


 * 1) Prepare chocolate MOUSSE FILLING.


 * 1) Trim edges from cake; cut cake crosswise into 4 equal pieces, each about 9x3-1/2 inches.


 * 1) Place one layer on serving plate; spread with about 1/2 cup filling.


 * 1) Repeat with 2 more layers; pipe or spread fourth layer with remaining filling.


 * 1) Refrigerate until ready to serve.


 * 1) Cover; refrigerate leftover torte.
 * 2) =====chocolate MOUSSE FILLING=====
 * 3) Sprinkle gelatin over cold water in small cup; let stand several minutes to soften.


 * 1) Add boiling water; stir until gelatin is dissolved and mixture is clear.


 * 1) Cool 5 minutes.


 * 1) Beat whipping cream, powdered sugar, cocoa and vanilla in medium bowl until thickened; pour in gelatin mixture


 * 1) And beat until stiff.


 * 1) Use immediately.


 * 1) About 2 cups filling.