Tuxedo Torte

Name: Tuxedo Torte Recipe | Hersheyland
Prep time: 20 min
Total time: 360 min
Yield: 1 torte
Ingredients: 1/2 cup butter or margarine(1 stick), melted; 1-1/4 cups granulated sugar; 1 tsp vanilla extract; 2 eggs; 2/3 cup all-purpose flour; 1/2 cup HERSHEY'S Cocoa; 1/4 tsp baking powder; 1/4 tsp salt; 1 package cream cheese (8 oz), softened; 1 cup powdered sugar; 3/4 cup heavy cream, divided; 28 HERSHEY'S KISSES Brand Milk Chocolates; whipped topping or sweetened whipped cream (optional); HERSHEY'S KISSES Brand Milk Chocolates (additional & optional); HERSHEY'S HUGS Brand Candies (optional)

Details

Timing
Timing
Total:
Bake:: 25 Min.
Prep:: 20 Min.
Skill Level:: Intermediate
Yields:: 1 torte

What’s black and white and delicious all over? This chocolate tuxedo cake recipe! The cake layer is rich and fudgy like a torte with a layer of thick cream in the middle. The top layer is smooth melted HERSHEY'S KISSES Milk Chocolate Candies. And just like a bow tie, HERSHEY'S HUGS Candies make the perfect finishing touch for this Tuxedo Torte. While you're stocked up on HERSHEY'S HUGS Candies, try this torte recipe for HERSHEY'S HUGS KISSES Pound Cake Torte. The layers inside will impress any guest.

Ingredients & Directions

Prep Time: 20 minutes
Bake Time: 25 minutes
Cool Time: 2 hours
Chill Time: 3 hours

BAKE MODE:

Prevent your screen from going dark while you bake.

Ingredients

1/2 cup

butter or margarine(1 stick), melted
1-1/4 cups

granulated sugar
1 tsp

vanilla extract
2

eggs
2/3 cup

all-purpose flour
1/2 cup

HERSHEY'S Cocoa
1/4 tsp

baking powder
1/4 tsp

salt
1 package

cream cheese (8 oz), softened
1 cup

powdered sugar
3/4 cup

heavy cream, divided
28

HERSHEY'S KISSES Brand Milk Chocolates
whipped topping or sweetened whipped cream (optional)
HERSHEY'S KISSES Brand Milk Chocolates (additional & optional)
HERSHEY'S HUGS Brand Candies (optional)

READY TO MAKE THIS?

Step-By-Step Directions

Equipment Needed 

oven

round cake pan

bowls

wooden spoon

wire rack

microwave

refrigerator

microwave-safe bowl

Heat oven to 350°F. Line 9-inch round cake pan with foil, extending foil beyond sides. Grease foil.

Stir together melted butter, granulated sugar and vanilla in large bowl. Add eggs; beat well using spoon. Stir together flour, cocoa, baking powder and salt; gradually add to egg mixture, beating with spoon until well blended. Spread batter in prepared pan.

Bake 25 minutes or until cake is set. (Cake is fudgey and will not test done). Remove from oven; cool completely in pan on wire rack.

Beat cream cheese and powdered sugar in medium bowl until well blended. Beat 1/2 cup heavy cream until stiff; gradually fold into cream cheese mixture, blending well. Spread over brownie layer. Cover; refrigerate at least 1 hour.

Remove wrappers from 28 milk chocolates; place in medium microwave-safe bowl with remaining 1/4 heavy cream. Microwave at Medium (50%) 1 minute; stir. If necessary, microwave at Medium an additional 10 seconds at a time, stirring after each heating, until chocolates are melted and mixture is smooth when stirred. Cool slightly; pour and spread over cream cheese mixture.

Cover; refrigerate about 2 hours or until chilled. Use foil to lift out of pan; remove foil. Cut into wedges; serve garnished with whipping topping, chocolates and chocolate candies, if desired. Cover; refrigerate leftover dessert.

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