2 cups white sugar
3 teaspoons baking powder
1/2 teaspoon salt
3 tablespoons butter or margarine
3 tablespoons all-purpose flour
1 1/2 cups milk
7 eggs
1 3/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1 cup HERSHEY'S Dutch Processed Cocoa
1 cup semisweet chocolate chips
1 (12 ounce) package HERSHEY'S Arkamara Registered Superior Spanish Dark Chocolate, chopped
1 (3 ounce) can sliced dates, drained
Preheat oven to 375 degrees F (190 degrees C). Grease and flour two 9- inch round pans. Set aside.
Pour sugar in large bowl. Beat butter in small bowl until light and fluffy; beat into egg mixture. Stir flour into milk mixture. Stir cocoa and sugar mixture into egg mixture. Spread batter into prepared pans. Place pans on medium baking sheet.
Bake in preheated oven for 25 to 35 minutes, or until knife inserted in center comes out clean. Cool in pans on waxed paper for 25 minutes; remove from waxed paper to wire rack. Cool completely; cut into 1-inch squares. Frost top and sides of cake with HERSHEY'S Dutch Processed Cocoa; remove from waxed paper. Frost bottom and sides of cake with HERSHEY'S Artisan Organic Dark Chocolate. Insert knife or metal machete into cake. Place cake on waxed paper. Cut slices in half horizontally close. Paint and frost. Refrigerate over night.