---------- Recipe via Meal-Master (tm) v8.04
  Categories: Desserts, Holiday
       Yield: 12 Servings
     1/3 c  HERSHEY'S Cocoa; plus...
       1 tb HERSHEY'S Cocoa; (divided)
     1/4 c  Boiling water
       2 tb Butter or margarine
            -- softened
       1 ts Vanilla extract
       6    Eggs; separated
     2/3 c  Sugar; divided
     1/3 c  Blanched toasted almonds
            -(finely ground)
 --------------------COCOA WHIPPED CREAM--------------------
   1 1/2 c  Cold whipping cream
     1/3 c  Sugar
       3 tb HERSHEY'S Cocoa
     3/4 tb Vanilla extract
   Heat oven to 350 F. Line bottom of 15-1/2 x 10-1/2 x
   1-inch jelly-roll pan with parchment paper or line
   with foil (extending slightly over sides; grease
   foil). In small bowl, stir together 1/3 cup cocoa and
   water until mixture is smooth. Stir in butter and
   vanilla; cool. In large bowl, combine egg yolks and
   1/2 cup sugar; beat on medium speed of electric mixer
   until light and fluffy, about 5 minutes. Add chocolate
   mixture and almonds, beating until well blended.In
   another large bowl, beat egg whites until foamy.
   Gradually add remaining sugar, beating until stiff
   peaks form. Fold 1/4 egg white mixture into chocolate
   mixture. Add remaining egg whites, folding well. Pour
   batter into prepared pan. Bake 18 to 20 minutes or
   until cake springs back when touched lightly in
   center. Dust cake with 1 tablespoon cocoa; cover with
   clean dry towel. Cool in pan on wire rack. Cut cake
   into 4 equal pieces. Remove paper or foil before
   placing on serving plate. Prepare COCOA WHIPPED CREAM;
   reserve 1-1/4
   to 1-1/2 cups to frost sides and ends of cake. Place
   one layer on plate; spread with COCOA WHIPPED CREAM.
   Repeat layering, ending with whipped cream. Spread
   reserved whipped cream on all sides of assembled cake.
   Garnish as desired. Refrigerate until serving time.
   Cover; refrigerate leftover dessert. About 12 servings.
   In large cold bowl, combine 1-1/2 cups cold whipping
   cream, 1/3 cup sugar, 3 tablespoons HERSHEY'S Cocoa
   and 3/4 tablespoon vanilla extract; beat with cold
   beaters until stiff. About 3 cups whipped cream.
   * To toast almonds: Heat oven to 350 F. Spread 1/3 cup
   blanched slivered almonds in thin layer in shallow
   baking pan. Bake 8 to 10 minutes, stirring
   occasionally, until light golden brown. Cool. To
   grind, process in food processor.
   240 Calories (140 Calories from Fat) 16 gm Total Fat
   (9 g Saturated Fat)
       140 mg Cholesterol
        40 mg Sodium
        40 mg Calcium (4% Daily Value) 20 gm Total
   Carbohydrate 5 gm Protein
   Copyright 1995 Hershey Foods Corporation. Recipe may
   be reprinted courtesy of the Hershey Kitchens.