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. 
 * 2) Line 15-1/2x10-1/2x1-inch jelly-roll pan with foil; grease and flour foil.
 * 3) Beat butter and sugar in large bowl until creamy.
 * 4) Add eggs and vanilla; beat well. 
 * 5) Stir together flour, cocoa, baking powder and baking soda; gradually add to butter mixture, alternately with milk,
 * 6) beating until well blended. 
 * 7) Spread batter into prepared pan.
 * 8) Bake 15 to 20 minutes or until wooden pick inserted in center comes out clean. 
 * 9) Cool 10 minutes.
 * 10) Invert onto wire rack; carefully peel off foil.
 * 11) Cool completely.
 * 12) Prepare CHOCOLATE MOUSSE FILLING.
 * 13) Trim edges from cake; cut cake crosswise into 4 equal pieces, each about 9x3-1/2 inches. 
 * 14) Place one layer on serving plate; spread with about 1/2 cup filling. 
 * 15) Repeat with 2 more layers; pipe or spread fourth layer with remaining filling.
 * 16) Refrigerate until ready to serve. 
 * 17) Cover; refrigerate leftover torte.
 * 18) =====CHOCOLATE MOUSSE FILLING=====
 * 19) Sprinkle gelatin over cold water in small cup; let stand several minutes to soften.<BR>
 * 20) Add boiling water; stir until gelatin is dissolved and mixture is clear. <BR>
 * 21) Cool 5 minutes.<BR>
 * 22) Beat whipping cream, powdered sugar, cocoa and vanilla in medium bowl until thickened; pour in gelatin mixture <BR>
 * 23) And beat until stiff. <BR>
 * 24) Use immediately. <BR>
 * 25) About 2 cups filling.