Decadent Holiday Chocolate Torte

3 eggs, separated
1/8 teaspoon cream of tartar
1-1/2 cups sugar
1 cup (2 sticks) butter or margarine, melted
2 teaspoons vanilla extract
1/2 cup all-purpose flour
1/2 cup HERSHEY'�S Cocoa or HERSHEY'�S Dutch Processed Cocoa
1/4 cup water
1 cup finely chopped pecans
Semi-Sweet Glaze (recipe follows)
Snowy White Cut-Outs (optional)
HERSHEY'�S Holiday Bits (optional)

1. Heat oven to 350�F. Line bottom and sides of 9-inch springform pan with foil; grease foil.

2. Beat egg whites and cream of tartar in small bowl until soft peaks form; set aside. Beat egg yolks, sugar, melted butter and vanilla in large bowl until well blended. Add flour, cocoa and water; stir in pecans. Gradually fold reserved egg white mixture into chocolate mixture; spread into prepared pan.

3. Bake 45 to 55 minutes or until firm to touch; cool completely in pan on wire rack. Invert onto serving plate; remove foil. Cover; refrigerate. Prepare Semi-Sweet Glaze. Spread top and sides of torte with prepared glaze. Cover; refrigerate. Prepare Snowy White Cut-Outs, if desired; garnish top of torte with cut-outs. Press holiday bits onto sides, if desired.

Semi-Sweet Glaze: Place 1 cup HERSHEY'�S Semi-Sweet Chocolate Chips and 1/3 cup whipping cream in small microwave-safe bowl. Microwave at HIGH (100%) 1 minute; stir until smooth. Use immediately.

Snowy White Cut-Outs: Line tray with heavy duty foil. Melt 1-2/3 cups (10-ounce package) HERSHEY'�S Premier White Chips and 1 teaspoon shortening (do not use butter, margarine, spread or oil) as directed on package. Immediately spread mixture about 1/8-inch thick on prepared tray. Before mixture is firm, cut into desired shapes with small cookie cutters; do not remove from tray. Cover; refrigerate until firm. Gently peel off shapes.