3 Eggs; separated
1/8 ts Cream of tartar
1 1/2 c Sugar
1 c Butter or margarine; melted
2 ts Vanilla extract
1/2 c All-purpose flour
1/2 c HERSHEY’S Cocoa
-OR European Style Cocoa
1/4 c Water
1 c Finely chopped pecans

-SEMI-SWEET GLAZE-
1 c HERSHEY’S Semi-Sweet Chips
1/3 c whipping cream

Heat oven to 350? F. Line bottom and sides of 9-inch springform pan
with foil; grease foil. In small bowl, beat egg whites and cream of
tartar until soft peaks form. In large bowl, beat egg yolks, sugar,
melted butter and vanilla until well blended. Add fl Cover;
refrigerate. Prepare SEMI-SWEET GLAZE. Spread top and sides of torte
with prepared glaze. Cover; refrigerate 12 servings.

SEMI-SWEET GLAZE:

In small microwave-safe bowl, place 1 cup HERSHEY’S Semi-Sweet Chips
and 1/3 cup whipping cream. Microwave at HIGH (100) 1 minute; stir
until smooth. Use immediately.

Yields
12 Servings