Crème de Cacao Torte

Ingredients

 * 2/3 	cup  	butter or margarine, softened
 * 1 2/3 	cups 	Sugar
 * 3 		eggs
 * 1/2 	tsp 	vanilla extract
 * 2 	cups 	all-purpose flour
 * 2/3 	cup 	HERSHEY'S cocoa
 * 1 1/4 	tsp 	baking soda
 * 1/4 	tsp 	baking powder
 * 1 1/3 	cups 	milk
 * 2 	tbsp 	creme de cacao (chocolate-flavored liqueur) Optional
 * creme de cacao FILLING (recipe follows)
 * chocolate GANACHE GLAZE (recipe follows)
 * chocolate GANACHE GLAZE
 * 1 		HERSHEY'S SPECIAL dark chocolate Bar (7 oz), broken into pieces
 * 1/4 	cup 	whipping cream
 * 1 	tbsp 	butter
 * 1 1/2 	tsp 	creme de cacao (chocolate-flavored liqueur) or
 * water

Directions

 * 1) Heat oven to 350 F. 
 * 2) Grease and flour two 9-inch round baking pans. 
 * 3) In large bowl, beat butter, Sugar, eggs and vanilla until blended.
 * 4) Stir together flour, cocoa, baking soda and baking powder; add to butter mixture alternately with milk, blending just until combined.
 * 5) Pour batter into prepared pans. Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean.
 * 6) Cool 10 minutes; remove from pans to wire racks. 
 * 7) Sprinkle each layer with 1 tablespoon creme de cacao; cool completely.
 * 8) Meanwhile, prepare creme de cacao FILLING. 
 * 9) Split each cake layer horizontally into 2 layers. 
 * 10) Place one layer on serving plate; spread with one-third of FILLING.
 * 11) Repeat layering with remaining cake and FILLING, ending with cake layer.
 * 12) Cover tightly; refrigerate at least 8 hours.
 * 13) Prepare chocolate GANACHE GLAZE; spoon on top of chilled cake, allowing glaze to drizzle down side of cake.
 * 14) Refrigerate.

Creme de Cacao Filling

 * 1) In small bowl, beat 1 cup (1/2 pt.) cold whipping cream, 2 tablespoons creme de cacao 
 * 2) (optional) and 1 tablespoon HERSHEY'S cocoa until stiff.
 * 3) Cover; refrigerate. 
 * 4) About 2 cups.

Chocolate Ganache Glaze

 * 1) 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.<BR>
 * 2) Stir in creme de cacao. <BR>
 * 3) Cool to lukewarm (glaze will be slightly thickened). <BR>
 * 4) About 1 cup.