Hershey bar - cookie torte

---------- Recipe via Meal-Master (tm) v8.05
  
       Title: Hershey Bar - Cookie Torte
  Categories: Cakes, Chocolate
       Yield: 1 servings
  
     3/4 c  Sugar
     1/2 c  Light brown sugar; packed
     1/3 c  Butter or margarine;
            -softened
       1    Egg
       1 ts Vanilla
   2 1/2 c  Unsifted all-purpose flour
       1 ts Baking soda
     1/2 ts Baking powder
     1/2 ts Salt
       7 tb Buttermilk; or
            Sour milk
       1    Hershey bar cream filling
       1    Glossy hershey bar glaze
  
   Recipe by: Hershey's 'Chocolate Treasury'
   Combine sugar, brown sugar, and butter or margarine in
   large mixer bowl on medium speed.  Add egg and vanilla;
   blend well.  Combine flour, baking soda, baking powder and
   salt; add alternately with buttermilk or sour milk to
   creamed mixture.  Pour batter by level 1/2 cupfuls onto
   lightly greased cookies sheet (2 cookies per sheet).
   With spatula, spread evenly into 6-inch circles, 3 inches
   apart. Bake at 375 for 7 to 8 minutes, or until lightly
   browned. Remove from cookie sheet, cool completely on wire
   rack.  Chill.
   
   Prepare Hershey Bar Cream Filling.  Place one cookie on
   serving plate; spread with 1/2 cup cream filling.  Repeat
   layering with remaining cookies and filling, ending with a
   cookie.  Spoon Glaze over top of torte.  Refrigerate.
   8 to 10 servings.
   Cream Filling:  Sprinkle 1 tsp. unflavored gelatine onto 5
   Tbsp. water in saucepan; let stand a few minutes to soften.
    Cook over medium heat, stirring constantly, until gelatine
   is dissolved. Remove from heat; add 1-1/2 eight-ounce milk
   chocolate bars, broken into pieces (reserve remaining half
   for glaze).  Stir until chocolate is completely melted.
   (If necessary, melt over low heat.) Cool to lukewarm, about
   10 minutes.  Whip 1 cup heavy or whipping cream until
   stiff; gradually add whipped cream to chocolate mixture,
   blending carefully.  Chill about 1 hour or until filling
   begins to set.
   
   Glaze:  Melt 1/2 milk chocolate bar (reserved from filling)
   with 1 Tbsp. water in top of double boiler over warm water,
   stir to blend well.  Add teaspoonfuls of water as needed
   until glaze is of spreading consistency.
  
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