Skip to main content

Hershey Voluntarily Recalls HERSHEY'S Chocolate Shell Topping Due to Undeclared Almonds. Click here for details!

Tuxedo Torte

Details

Time
6 hours
Skill Level
Intermediate
Yields
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

Ingredients

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

Heat oven to 350°F. Line 9-inch round cake pan with foil, extending foil beyond sides. Grease foil.

2

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.

3

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.

4

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.

5

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.

6

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?