HeRsHeY's WhItE AnD DaRk ChOcOlAtE FuDgE ToRtE

Ingredients:

• 1 cup (2 sticks) butter or margarine, melted
• 1-1/2 cups sugar
• 1 teaspoon vanilla extract
• 3 eggs, separated
• 2/3 cup HERSHEY'S Cocoa
• 1/2 cup all-purpose flour
• 3 tablespoons water
• 2 cups (12-oz. pkg.) HERSHEY'S Premier White Chips, divided
• 1/8 teaspoon cream of tartar
• SATINY GLAZE(recipe follows)
• WHITE DECORATOR DRIZZLE(recipe follows)

Directions:

1. Heat oven to 350°F. Line bottom of 9-inch springform pan with foil; butter foil and side of pan.

2. 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 1-2/3 cups white chips.

3. Beat egg whites and cream of tartar in small bowl until stiff peaks form; carefully fold into chocolate mixture. Pour batter into prepared pan.

4. Bake 45 minutes or until top begins to crack slightly. (Cake will not test done in center.) Cool 1 hour. Cover; refrigerate until firm.

5. 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 remaining 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.