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 
 * 5) just until combined.
 * 6) Pour batter into prepared pans. Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean.
 * 7) Cool 10 minutes; remove from pans to wire racks. 
 * 8) Sprinkle each layer with 1 tablespoon creme de cacao; cool completely.
 * 9) Meanwhile, prepare CREME DE CACAO FILLING. 
 * 10) Split each cake layer horizontally into 2 layers. 
 * 11) Place one layer on serving plate; spread with one-third of FILLING.
 * 12) Repeat layering with remaining cake and FILLING, ending with cake layer.
 * 13) Cover tightly; refrigerate at least 8 hours.
 * 14) Prepare CHOCOLATE GANACHE GLAZE; spoon on top of chilled cake, allowing glaze to drizzle down side of cake.
 * 15) Refrigerate.
 * 16) =====CREME DE CACAO FILLING=====
 * 17) In small bowl, beat 1 cup (1/2 pt.) cold whipping cream, 2 tablespoons creme de cacao 
 * 18) (optional) and 1 tablespoon HERSHEY'S Cocoa until stiff.<BR>
 * 19) Cover; refrigerate. <BR>
 * 20) About 2 cups.
 * 21) =====CHOCOLATE GANACHE GLAZE=====
 * 22) Combine chocolate bar pieces, whipping cream and butter in medium saucepan; cook over low heat, stirring constantly,<BR>
 * 23) until chocolate is melted and mixture is smooth.<BR>
 * 24) Stir in creme de cacao. <BR>
 * 25) Cool to lukewarm (glaze will be slightly thickened). <BR>
 * 26) About 1 cup.