Triple Chocolate Torte

This triple chocolate torte cake recipe will put everyone on cloud nine. With layers upon layers of decadence this Triple Chocolate Torte stars moist chocolate cake that is sweetened by HERSHEYS Cocoa or HERSHEYS SPECIAL DARK Cocoa a fluffy chocolate cream filling and a shiny chocolate fudge glaze. Fantastic for special occasions like holiday parties and birthdays. Serve with fresh berries or homemade whipped cream.  
Ingredients
2
eggs seperated
1 12 cups
sugar divided
1 14 cups
allpurpose flour

12 cup
HERSHEYS Cocoa or HERSHEYS SPECIAL DARK Cocoa
43 tsp
baking soda
12 tsp
salt
12 cup
vegetable oil
1 cup
buttermilk or sour milk
Chocolate Fudge Glaze
3 Tbsps
butter or margarine
3 Tbsps
light corn syrup
1 Tbsp
water
1 cup
HERSHEYS SPECIAL DARK Mildly Sweet Chocolate Chips or HERSHEYS SemiSweet Chocolate Chips
Directions
Heat oven to 350F. Grease and flour two heartshaped or two 9inch round pans.
2
Beat egg whites in small bowl until foamy gradually add 12 cup sugar beating until stiff peaks form.
3
Stir together remaining 1 cup sugar flour cocoa baking soda and salt in large bowl. Add oil buttermilk and egg yolks beat until smooth. Gently fold egg whites into batter. Pour batter into prepared pans.
4
Bake 25 to 30 minutes or until cake springs back when touched lightly in center. Cool 5 minutes remove from pans to wire racks. Cool completely.
5
Prepare Chocolate Leaves if desired. Prepare Chocolate Cream Filling. With long serrated knife cut each cake layer horizontally in half. Spread one cake layer with onethird of prepared filling top with second layer. Repeat procedure ending with plain layer on top. Prepare Chocolate Fudge Glaze spoon over top of torte allowing glaze to drip down sides. Garnish with Chocolate Leaves or other garnish if desired. Refrigerate until serving time. For easier cutting use knife dipped in warm water and wiped dry. Cover refrigerate leftover torte.
Chocolate Cream Filling Combine 23 cup sugar and 13 cup HERSHEYS Cocoa or HERSHEYS SPECIAL DARK Cocoa in