Hi Folks,

    Okay, I've finally gotten off my lazy ass long enough to 
write up the recipe to Yuki's "I'll start my diet tomorrow" 
Chocolate cake.  Hershey's calls it their "Triple Chocolate 
Torte" though, but Yuki added the strawberries.

You will need:

2 eggs, separating the yolks and whites into separate bowls
1 1/2 cups of sugar (total)
1 1/4 cups of flour
1/2 cup of Hershey's powdered cocoa
3/4 tsp of baking soda
1/2 tsp of salt
1/2 cup of vegetable oil
1 cup buttermilk (I substitute a cup of milk with a 1/2 TBLS 
of lemon juice instead)
Chocolate Cream Filling (recipe follows)
Chocolate Glaze (recipe follows)
1 pint of strawberries

CHOCOLATE CREAM FILLING:
2/3 cup sugar
1/3 cup Hershey's cocoa powder
1 1/2 cups cold whipping cream or Heavy cream
1 1/2 tsp vanilla extract

CHOCOLATE GLAZE:
3 TBLS butter
3 TBLS light corn syrup
1 TBLS water
1 cup of semi-sweet chocolate chips (about half of a 12 oz. 
package)


INSTRUCTIONS:

    Heat the oven to 350 F and grease two 9 inch round 
baking pans with butter (the instructions say to use flour 
too, but we found from experience that the cake sticks to 
the pan if you do).  In a small mixer bowl, beat egg whites 
until foamy; gradually add 1/2 cup of sugar, beating until 
stiff peaks form.  In a large mixer bowl, stir together the 
remaining 1 cup sugar, flour, cocoa, baking soda, and salt.  
Add oil, buttermilk, and egg yolks; beat until smooth.  
Gently fold egg whites into batter and stir with a spoon 
until the color is uniform.  Pour batter into the prepared 
pans.  Bake the cakes for approximately 25-30 minutes, or 
until cake springs back after being touched lightly.  Cool 
for 5 minutes; remove from pans to wire racks for them to 
cool completely.  Now here's the hardest part:  Cut each of 
the cakes in half horizontally.  You'll need a long bread 
knife (maybe a piece of dental floss would work instead?--
never tried it) to do it without it falling apart.  I fudged 
this part up a few times...  Okay, then prepare the 
Chocolate Cream Filling.  Spread the bottom layer with about 
1/3 of the cream filling; lay the next cake layer on; spread 
with another 1/3 of the cream filling; then cover with a 
layer of thinly sliced strawberries; then repeat the filling 
and cake for the next layer, etc. til you lay the top cake 
layer on (no cream filling on the top layer).  Prepare the 
Chocolate Glaze; glaze the whole cake.  Yes, all of it 
(except for the bottom side unless you're a complete 
masochist).  Put slice in half strawberries along the 
circumference of the glazed cake and refrigerate for at 
least an hour or two.  Store leftowvers in the refrigerator.

Instructions for the CHOCOLATE CREAM FILLING:

In a small mixer bowl, combine 2/3 cup sugar and 1/3 cup of 
cocoa.  Add cream and vanilla; beat on low speed of the 
electric mixer to combine.  Beat on medium speed unti stiff 
and fluffy.  This should make 3 cups of filling.

Instructions for the CHOCOLATE GLAZE:

In a small saucepan, combine butter, corn syrup, and 
water.  Cook over medium heat, stirring until boiling.
Remove from heat and stir in chocoloate chips til
fully melted.  Cool to room temperature and its
ready to spread.

Enjoy!
Josh.