Crème de Cacao Torte

2/3 cup margarine, softened
1-2/3 cups sugars
3 eggs
½ tsp. vanilla
2 cups flour
2/3 cup Hershey's® Cocoa
1¼ tsp. baking soda
¼ tsp. baking powder
1-1/3 cups milk
2 tbsp. crème de cocoa

Crème de Cacao Filling:
1 cup cold whipping cream
2 tbsp. crème de cacao
1 tbsp. Hershey's® Cocoa

Chocolate Ganache

In large bowl, beat margarine, sugar, eggs and vanilla until blended. Stir
together flour, cocoa, baking soda and baking powder; add to creamed
mixture, alternately with milk, blending just until moistened.

Pour batter into greased and floured two 9” round glass baking pans. Bake at 350° 30 to 35 minutes or until toothpick inserted in center comes out
clean. Cool 10 minutes; remove from pans to rack. Sprinkle each layer
with 1 tbsp. of crème de cocoa, cool completely.

Meanwhile, beat all the Crème de Cacao Filling ingredients in small bowl, until stiff. Cover and refrigerate.

Split each cake layer horizontally into 2 layers. Place one layer on serving plate; spread with 1/3 of the filling. Repeat; layering with remaining cake and filling, ending with cake layer. Cover tightly; refrigerate at least 8 hours. Prepare Chocolate Ganache;
spoon on top of chilled cake, allowing ganache to drizzle down side
of cake. Refrigerate.

10 to 12 servings.