Sea Salt Caramel Torte

Go beyond a traditional chocolate ganache by substituting sea salt caramel flavored baking chips in this chocolate caramel torte recipe. Add a special touch by sifting HERSHEYS Cocoa powder over top. You wont be disappointed.
Ingredients
34 cup
butter or margarine 112 sticks softened
1 cup
packed light brown sugar
1 cup
granulated sugar
1 tsp
vanilla extract
3
eggs
2
egg yolks
1 23 cups
allpurpose flour
34 cup
HERSHEYS Cocoa
1 tsp
baking soda
34 tsp
salt
1 13 cups
milk
HERSHEYS Cocoa for dusting Additional
Sea Salt Caramel Ganache

1 23 cups
sea salt caramel flavored baking chips divided
12 cups
heavy whipping cream
Directions
Heat oven to 350F. Grease and flour three 8inch baking round baking pans.
2
Beat butter brown sugar granulated sugar vanilla eggs and egg yolks in large bowl until combined. Add flour cocoa baking soda salt and milk beating until blended. Divide batter evenly into prepared pans.
3
Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes. Remove from pans to wire racks. Cool completely.
4
Prepare Sea Salt Caramel Ganache. Place one cake layer on serving plate carefully spread heaping 13 cup ganache over top of layer. Place second layer on top repeating layering procedure with remaining ganache and cake layer.
5
Garnish with cocoa sifted over top of torte and sprinkle with chopped caramel chips reserved from ganache.
Sea Salt Caramel Ganache
Coarsely chop 1 tablespoon caramel chips set aside. Place remaining caramel chips and whipping cream in small microwavesafe bowl. Microwave at Medium 50 1 minute stir. If necessary microwave at Medium an additional 10 seconds at a time stirring after each heating just until chips are melted when stirred. Cool in refrigerator 30 minutes stirring occasionally or until desired spreading consistency.