1/2 c Plus 2 tbsp butter or
-margarine; divided
1/2 c Plus 1 tbsp light corn
-syrup; divided
1 1/2 c Hershey’s Semi-Sweet
-Chocolate Chips; divided
1/2 c Sugar
3 Eggs
1 c All-purpose flour
1 c Chopped pecans
2 ts Vanilla; divided
Whipped topping; optional
Sliced strawberries;
-optional
In a medium saucepan, combine 1/2 cup butter and 1/2 cup corn syrup; heat
until butter is melted. Add 1 cup chocolate chips; stir until chips are
melted. Remove from heat. Add sugar and eggs; mix well. Add flour, pecans
and 1 tsp vanilla; mix well. Grease and flour a 9-inch round baking pan.
Bake at 350 for 25-30 minutes or until center of torte springs back when
lightly touched. Cool in pan for 10 minutes. Remove from pan and cool on a
wire rack. To make glaze: In a small saucepan, combine 1/2 cup chocolate
chips, 2 tbsp butter and 1 tbsp corn syrup. Stir over low heat until chips
are melted. Remove from heat and stir in 1 tsp vanilla. Spread glaze over
top and sides of torte. Refrigerate until glaze is set, about 30 minutes.
Garnish with whipped topping and sliced strawberries if desired.
Yields
8 Servings
