3/4 c Sugar
1/2 c Light brown sugar; packed
1/3 c Butter or margarine;
-softened 1 Egg
1 ts Vanilla
2 1/2 c Unsifted all-purpose flour
1 ts Baking soda
1/2 ts Baking powder
1/2 ts Salt
7 tb Buttermilk; or
Sour milk 1 Hershey bar cream filling
1 Glossy hershey bar glaze
Recipe by: Hershey’s ‘Chocolate Treasury’ Combine sugar, brown sugar, and butter or margarine in large mixer bowl on medium speed. Add egg and vanilla; blend well. Combine flour, baking soda, baking powder and salt; add alternately with buttermilk or sour milk to creamed mixture. Pour batter by level 1/2 cupfuls onto lightly greased cookies sheet (2 cookies per sheet). With spatula, spread evenly into 6-inch circles, 3 inches apart. Bake at 375 for 7 to 8 minutes, or until lightly browned. Remove from cookie sheet, cool completely on wire rack. Chill. Prepare Hershey Bar Cream Filling. Place one cookie on serving plate; spread with 1/2 cup cream filling. Repeat layering with remaining cookies and filling, ending with a cookie. Spoon Glaze over top of torte. Refrigerate. 8 to 10 servings.
Cream Filling: Sprinkle 1 tsp. unflavored gelatine onto 5 Tbsp. water in saucepan; let stand a few minutes to soften. Cook over medium heat, stirring constantly, until gelatine is dissolved. Remove from heat; add 1-1/2 eight-ounce milk chocolate bars, broken into pieces (reserve remaining half for glaze). Stir until chocolate is completely melted. (If necessary, melt over low heat.) Cool to lukewarm, about 10 minutes. Whip 1 cup heavy or whipping cream until
stiff; gradually add whipped cream to chocolate mixture, blending carefully. Chill about 1 hour or until filling begins to set. Glaze: Melt 1/2 milk chocolate bar (reserved from filling) with 1 Tbsp. water in top of double boiler over warm water, stir to blend well. Add teaspoonfuls of water as needed until glaze is of spreading consistency. —–