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Tuxedo Torte


6 hours
Skill Level
1 torte

What’s black and white and delicious all over? This chocolate tuxedo cake! The black-tie recipe creates a fudgy, brownie-like cake with a layer of thick cream in the middle. Melted KISSES Milk Chocolate candies provide the top layer. Garnish with whipped cream and additional KISSES Candies.

Ingredients & Directions

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


  • 1/2 cup
    butter or margarine(1 stick) , melted
  • 1-1/4 cups
    granulated sugar
  • 1 tsp
    vanilla extract
  • 2
  • 2/3 cup
    all-purpose flour
  • 1/2 cup
    HERSHEY'S Cocoa
  • 1/4 tsp
    baking powder
  • 1/4 tsp
  • 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)

Step-By-Step Directions

Equipment Needed 
oven oven
round cake pan round cake pan
bowls bowls
wooden spoon wooden spoon
wire rack wire rack
microwave microwave
refrigerator refrigerator
microwave-safe bowl 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.

Additional questions?