1/2 c Unsalted butter; melted
1 c Granulated sugar
1 ts Vanilla extract
2 Eggs
1/2 c All-purpose flour
1/3 c Cocoa
1/4 ts Baking powder
1/4 ts Salt
— Cream Layer: —
8 oz Cream cheese
1 c Confectioner’s sugar
1 c Frozen non-dairy whipped
-topping; thawed
— Topping: —
21 oz Cherry pie filling
Preheat oven to 350F. 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.
Yields
10 Servings
