Cherry glazed chocolate torte

10 Servings

Ingredients

Quantity Ingredient
½ cup Unsalted butter; melted
1 cup Granulated sugar
1 teaspoon Vanilla extract
2 Eggs
½ cup All-purpose flour
⅓ cup Cocoa
¼ teaspoon Baking powder
¼ teaspoon Salt - Cream Layer: ---
8 ounces Cream cheese
1 cup Confectioner's sugar
1 cup Frozen non-dairy whipped topping; thawed - Topping: ---
21 ounces Cherry pie filling

Directions

Preheat oven to 350¡F. Grease bottom only of 9-inch springform pan [or use parchment paper].

Stir together butter, sugar and vanilla. Add eggs; using spoon, beat well.

Stir together flour, cocoa, baking powder and salt; gradually add to egg mixture, beating until well blended. Spread into prepared pan.

Bake 25 to 30 minutes or until set. (Cake is fudgey and will not test done). Remove from oven; cool completely in pan on rack.

Prepare Cream Layer: Beat cream cheese and confectioner's sugar in medium bowl until well blended. Gradually fold in whipped topping until well blended.

Spread cream layer mixture over top of torte. Refrigerate several hours.

With knife, loosen cake from side of pan; remove side of pan. Cut into wedges; garnish torte with cherry pie filling and serve.

Cover and refrigerate leftover dessert.

Per serving: 422 Calories; 21g Fat (43% calories from fat); 4g Protein; 58g Carbohydrate; 88mg Cholesterol; 149mg Sodium NOTES : A Hershey recipe.

Recipe by: Ron West

Posted to Bakery-Shoppe Digest by on

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