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Cherries & Cream Chocolate Torte

Torte:

1/2 cup all-purpose flour
1/3 cup unsweetened cocoa powder
1/4 teaspoon baking powder
1/4 teaspoon salt

1/2 cup butter, melted
1 cup granulated sugar
1 teaspoon vanilla extract
2 large eggs

Topping:

1 (8-ounce) package cream cheese, softened
1 1/2 cups powdered sugar
1/2 cup heavy cream, whipped to stiff peaks
1 cup cherry pie filling

1. Heat oven to 350°F (175°C). Grease bottom only of 9-inch springform pan.
2. For Torte: In a medium bowl mix together flour, cocoa, baking powder and salt; set aside.
3. In a large bowl, using a wooden spoon, stir together butter, sugar and vanilla; stir in eggs and mix well.
4. Gradually add flour mixture to egg mixture, beating until well blended.
5. Spread batter into prepared pan.
6. Bake 25 to 30 minutes or until cake is set. (Cake will not test done as its texture is intended to be fudgy) Remove from oven; cool completely in pan on wire rack.
7. For Topping: In medium bowl, beat cream cheese and powdered sugar until well blended; fold in whipped cream, blending well. Spread over top of cooled cake. Spread cherry pie filling over cream layer. Refrigerate several hours before serving.
8. With knife, loosen cake from side of pan; remove side of pan.
9. Cut into wedges to serve. Refrigerate leftovers.

Makes 10 to 12 servings.