Hershey's White And Dark Chocolate Fudge Torte
Category: Cakes, Chocolate
Yield: 12 servings
1 cup (2 sticks) butter or margarine, melted
1 1/2 cups Sugar
1 tsp Vanilla extract
3 Eggs, separated
2/3 cup HERSHEY'S Cocoa
1/2 cup All-purpose flour
3 tbsp Water
1 2/3 cups (10-oz pkg) HERSHEY'S Premier White Chips, divided
1/8 tsp Cream of tartar
SATINY GLAZE (recipe follows)
WHITE DECORATOR DRIZZLE (recipe follows)

Procedures
Heat oven to 350°F. Line bottom of 9-inch springform pan with foil;
butter foil and side of pan.
Combine melted butter, sugar and vanilla in large bowl; beat well. Add
egg yolks, one at a time, beating well after each addition. Blend in
cocoa, flour and water; beat well. Stir in 1-1/3 cups white chips.
Beat egg whites and cream of tartar in small bowl until stiff peaks
form; carefully fold into chocolate mixture. Pour batter into prepared
pan.
Bake 45 minutes or until top begins to crack slightly. (Cake will not
test done in center.) Cool 1 hour. Cover; refrigerate until firm.
Remove side of pan. Prepare SATINY GLAZE and WHITE DECORATOR DRIZZLE.
Pour glaze over torte; spread evenly over top and side, Decorate top
of torte wth drizzle. Cover; refrigerate until serving time.
Refrigerate leftover torte. 10 to 12 servings.
SATINY GLAZE: Place 1 cup HERSHEY'S Semi-Sweet Chocolate Chips and 1/4
cup whipping cream in small microwave-safe bowl. Microwave at HIGH
(100%) 1 minute or just until chocolate is melted and mixture is
smooth when stirred. Cool to lukewarm and slightly thickened.
WHITE DECORATOR DRIZZLE: Place 1/3 cup HERSHEY'S Premier White Chips
(reserved from torte) and 2 teaspoons shortening in small
microwave-safe bowl. Microwave at HIGH (100%) 20 to 30 seconds or just
until chips are melted and mixture is smooth when stirred. Place in
pastry bag with writing tip or drizzle from spoon to decorate torte.
Recipe from Hershey's Kitchens