Ingredients
- 9 round baking pans with parchment
- 5 eggs
- 3 matzo cake meal
- 1 layer on (serving plate)
- 1/2 mixture chocolate batter (into)
- 2 3/8 c sugar
- 1 3/8 c butter
- 1 c whipping cream
- 1/2 c apricot preserves
- 1 c blanched almonds (ground)
- 1/2 cups sugar
- 7/8 c hersheys cocoa
- 3/8 cup sugar
- 2 tb water
- 1 ts vanilla extract
- 1/2 ts vanilla extrac
and sides of torte. Refrigerate until serving time. Garnish with whole almonds, if desired. Cover; refrigerate leftover torte. 12 servings. CHOCOLATE CREAM FROSTING In medium bowl, stir together 1/2 cup sugar and 1/4 cup HERSHEY'S Cocoa. Add 1 cup (1/2 pt.) whipping cream and 1/2 teaspoon vanilla extract. Beat until stiff. About 2 cups frosting. Copyright 1995 Hershey Foods Corporation. Recipe may be reprinted courtesy of the Hershey Kitchens.
