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
Heat oven to 350°F.  Line 15-1/2x10-1/2x1-inch jelly-roll pan with foil; grease and flour foil. Beat butter and sugar in large bowl until creamy. Add eggs and vanilla; beat well.  Stir together flour, cocoa, baking powder and baking soda; gradually add to butter mixture, alternately with milk, beating until well blended.  Spread batter into prepared pan. Bake 15 to 20 minutes or until wooden pick inserted in center comes out clean.  Cool 10 minutes. Invert onto wire rack; carefully peel off foil. Cool completely. Prepare CHOCOLATE MOUSSE FILLING. Trim edges from cake; cut cake crosswise into 4 equal pieces, each about 9x3-1/2 inches.  Place one layer on serving plate; spread with about 1/2 cup filling.  Repeat with 2 more layers; pipe or spread fourth layer with remaining filling. Refrigerate until ready to serve.  Cover; refrigerate leftover torte.

CHOCOLATE MOUSSE FILLING
Sprinkle gelatin over cold water in small cup; let stand several minutes to soften.<BR> Add boiling water; stir until gelatin is dissolved and mixture is clear. <BR> Cool 5 minutes.<BR> Beat whipping cream, powdered sugar, cocoa and vanilla in medium bowl until thickened; pour in gelatin mixture <BR> and beat until stiff. <BR> Use immediately. <BR> About 2 cups filling.