Heat oven to 350 degrees F. Grease and flour three heart-shaped baking pans
or three 9-inch round baking pans. *
Beat egg whites in small bowl until foamy; gradually add 1/2 cup sugar,
beating until stiff peaks form. Set aside.
Stir together flour, remaining 1 cup sugar, cocoa, baking soda and salt
in large bowl. Add oil, buttermilk and egg yolks; beat until smooth. Gently
fold egg whites into batter. Pour about 1 2/3 cups batter into each prepared
Bake 18 to 20 minutes or until cake springs back when touched lightly in
center. Cool 5 minutes; remove from pans to wire racks. Bake remaining layer,
if necessary. Cool 5 minutes; remove from pan to wire rack. Cool completely.
Prepare Cream Filling: In bowl, combine 1 cup (1/2 pint) cold whipping cream
with 2 tablespoons sugar and 1 teaspoon vanilla extract; beat until stiff.
Place 1 layer on serving plate; pipe or spoon 1-inch border 1/2 inch thick
around outer edge of layer. Spread half of pie filling in center. Top with second
cake layer. Spread layer with half of remaining Cream Filling. Top with third
layer. Spoon remaining pie filling on top of cake to within 1 inch of edge.
Prepare Chocolate Whipped Cream: In bowl, combine 1/2 cup sugar and 1/4
cup HERSHEY'S Cocoa. Add 1 cup (1/2 pint) cold whipping cream and 1 teaspoon
vanilla extract; beat on low speed to blend. Beat on high speed until stiff.
Frost sides of cake. Pipe top edge with remaining Cream Filling.
Refrigerate until serving time.
Cover; store leftover torte in refrigerator.
Yield: 8 to 10 servings
* To sour milk: Use 1 tablespoon white vinegar plus milk to equal 1 cup.
** If only two pans are available, reserve remaining batter in refrigerator for
the third layer while first 2 layers bake.