Hershey's Hugs & Kisses Chocolate Pound Cake Torte

• 1 (8 ounce) bag Hershey chocolate kisses
• 13 cup whipping cream, plus
• 12 cup whipping cream, divided
• 2 teaspoons butter, softened
• 12 teaspoon vanilla extract
• 1 (10 3/4 ounce) frozen loaf poundcake, partially thawed
• 10 Hershey's Hugs chocolates

1. Remove wrappers from chocolate pieces.
2. Combine 46 Hershey's kisses chocolates and 1/3 cup whipping cream in small saucepan.
3. Cook over low heat, stirring frequently, until smooth.
4. Remove from heat.
5. Stir in butter and vanilla until smooth; transfer to medium bowl.
6. Refrigerate until firm enough to spread, about 1 hour.
7. Slice cake horizontally to make 3 layers.
8. Arrange bottom layer on serving plate.
9. Evenly spread 1/3 cup filling over layer, top with second layer and spread with 1/3 cup filling.
10. Place remaining layer on top.
11. Beat 1/2 cup whipping cream until thickened; fold in remaining filling.
12. Refrigerate a few minutes if a more firm consistency is desired.
13. Frost top, sides and ends of torte.
14. Refrigerate about 6 hours.
15. Remove wrappers from remaining Hershey's kisses chocolates.
16. Granish torte before serving.
17. Cover; refrigerate leftover torte.

chocolate kisses, whipping cream, whipping cream, butter, vanilla, poundcake, chocolates

Taken from www.food.com/recipe/hersheys-hugs-kisses-chocolate-pound-cake-torte-42734 (may not work)