Hershey’s Hugs and Kisses Pound Cake Torte

46 HERSHEY'S KISSES Brand Milk Chocolates
1/3 cup plus 1/2 cup whipping cream, divided
2 teaspoons butter, softened
1/2 teaspoon vanilla extract
10 HERSHEY'S HUGS Brand Candies
1 pound cake

Pound Cake

1 stick unsalted butter
3/4 C. sugar
3 eggs
1 C. cake flour
2 T. dry powdered milk
1 T. corn syrup
juice of half a small lemon
1/4 tsp. salt
1/2 tsp. vanilla
1/4 tsp. nutmeg
1/2 tsp. baking powder

Remove wrappers from HERSHEY'S KISSES Brand Milk Chocolates. Combine chocolates and 1/3 cup whipping cream in small saucepan. Cook over low heat, stirring frequently, until smooth. Remove from heat. Stir in butter and vanilla until smooth; transfer to medium bowl. Refrigerate until firm enough to spread, about 1 hour.

Allow butter to reach room temperature, if you can try to use unsalted butter. Cream sugar and butter together until light and fluffy. Add eggs one at a time and mix well. Add in flour, powdered milk, and corn syrup. Beat each in well. Add juice of half a lemon, salt, vanilla, nutmeg, and mace. Make sure everything is well blended, and pour into a greased loaf pan. Bake at 325 degrees for 45 minutes, checking for done-ness by inserting a toothpick and seeing if it comes out clean. You almost want to under bake this. Let this cool completely


Slice cake horizontally to make 3 layers. Arrange bottom layer on serving plate. Evenly spread 1/3 cup chocolate mixture over layer; top with second layer and spread with 1/3 cup mixture. Place remaining layer on top. Beat remaining 1/2 cup whipping cream until thickened; fold in remaining chocolate mixture. Refrigerate a few minutes if a more firm consistency is desired. Frost top, sides and ends of torte. Refrigerate about 6 hours. Remove wrappers from HERSHEY'S HUGS Brand Candies. Garnish torte before serving. Cover; refrigerate leftover torte.


Serving Size: Makes 10 servings

Number of Servings: 10

Recipe submitted by SparkPeople user SADIE78.