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1
Combine sugar, brown sugar, and butter or margarine in large mixer bowl on medium speed.
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2
Add egg and vanilla; blend well.
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3
Combine flour, baking soda, baking powder and salt; add alternately with buttermilk or sour milk to creamed mixture.
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4
Pour batter by level 1/2 cupfuls onto lightly greased cookies sheet (2 cookies per sheet).
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5
With spatula, spread evenly into 6-inch circles, 3 inches apart.
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6
Bake at 375 for 7 to 8 minutes, or until lightly browned.
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7
Remove from cookie sheet, cool completely on wire rack.
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8
Chill.
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9
Prepare Hershey Bar Cream Filling.
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10
Place one cookie on serving plate; spread with 1/2 cup cream filling.
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11
Repeat layering with remaining cookies and filling, ending with a cookie.
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12
Spoon Glaze over top of torte.
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13
Refrigerate.
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14
8 to 10 servings.
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15
Cream Filling: Sprinkle 1 tsp.
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16
unflavored gelatine onto 5 Tbsp.
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17
water in saucepan; let stand a few minutes to soften.
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18
Cook over medium heat, stirring constantly, until gelatine is dissolved.
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19
Remove from heat; add 1 1/2 eight-ounce milk chocolate bars, broken into pieces (reserve remaining half for glaze).
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20
Stir until chocolate is completely melted.
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21
(If necessary, melt over low heat.
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22
) Cool to lukewarm, about 10 minutes.
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23
Whip 1 cup heavy or whipping cream until stiff; gradually add whipped cream to chocolate mixture, blending carefully.
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24
Chill about 1 hour or until filling begins to set.
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25
Glaze: Melt 1/2 milk chocolate bar (reserved from filling) with 1 Tbsp.
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26
water in top of double boiler over warm water, stir to blend well.
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27
Add teaspoonfuls of water as needed until glaze is of spreading consistency.
