Chocolate-apricot passover torte

1 1/3 c  butter
  1 1/2 c  Sugar; plus...
    1/3 c  Sugar; (divided use)
    2/3 c  HERSHEY'S Cocoa
      5    Eggs; separated
      2 tb Water
      1 ts vanilla extract
      1 c  Ground blanched almonds
      3 tb Matzo cake meal
    1/2 c  Apricot preserves
           chocolate CREAM FrostiNG
    1/2 c  Sugar
    1/4 c  HERSHEY'S Cocoa.
      1 c  Whipping cream
    1/2 ts vanilla extract.
           Whole almonds (optional)
 
  1. Heat oven to 350 F. Line bottoms of two 9-inch
  round baking pans with parchment or wax paper.
  
  2. In medium saucepan over low heat, melt butter. Add
  1-1/2 cups sugar and cocoa; stir until well blended.
  Remove from heat; cool to room temperature.
  
  3. In large bowl, beat egg yolks until slightly
  thickened. Gradually add cocoa mixture, beating until
  blended. Stir in water and vanilla. Stir together
  ground almonds and cake meal; stir about half of
  mixture into chocolate batter. In small bowl, beat egg
  whites until foamy; gradually add remaining 1/3 cup
  sugar, beating until stiff peaks form. Fold remaining
  almond mixture into beaten whites. Gradually add egg
  white mixture to chocolate batter, folding gently
  until well blended. Pour batter into prepared pans.
  
  4. Bake 30 to 35 minutes or until wooden pick inserted
  in center comes out clean. Cool 10 minutes (cake will
  settle slightly). Remove from pans to wire racks; peel
  off paper. Cool completely.
  
  5. Place 1 layer on serving plate. Heat apricot
  preserves; strain. Discard fruit. Spread melted
  preserves over top of layer. Top with remaining layer.
  
  6. Prepare chocolate CREAM FrostiNG; spread over top
  and sides of torte. Refrigerate until serving time.
  Garnish with whole almonds, if desired. Cover;
  refrigerate leftover torte. 12 servings.
  
  chocolate CREAM FrostiNG
  
  In medium bowl, stir together 1/2 cup sugar and 1/4
  cup HERSHEY'S Cocoa. Add 1 cup (1/2 pt.) whipping
  cream and 1/2 teaspoon vanilla extract. Beat until
  stiff. About 2 cups frosting.
  
  Copyright 1995 Hershey Foods Corporation. Recipe may
  be reprinted courtesy of the Hershey Kitchens.