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Cherry Glazed Chocolate Torte
- 1/2 cup butter or margarine, melted
1 cup granulated sugar
1 teaspoon vanilla extract
2 large eggs
1/2 cup all-purpose flour
1/3 cup HERSHEY'S Cocoa
1/4 teaspoon baking powder
1/4 teaspoon salt
1 (8-ounce) package cream cheese, softened
1 cup powdered sugar
1 cup frozen whipped topping, thawed
1 (21-ounce) can cherry pie filling, divided use
- Heat oven to 350°F. Grease bottom only of 9-inch springform pan.
- Stir together butter, granulated sugar and vanilla in large bowl. Add eggs; using spoon, beat well.
- Stir together flour, cocoa, baking powder and salt; gradually add to egg mixture, beating until well blended.
- Spread batter into prepared pan.
- Bake 25 to 30 minutes or until cake is set. (Cake is fudgey and will not test done.) Remove from oven; cool completely in pan on wire rack.
- Beat cream cheese and powdered sugar in medium bowl until well blended; gradually fold in whipped topping, blending well. Spread over top of cake. Spread 1 cup cherry pie filling over cream layer; refrigerate several hours.
- With knife, loosen cake from side of pan; remove side of pan. Cut into wedges; garnish with remaining pie filling. Cover and refrigerate leftover dessert.
Makes 10 to 12 servings.
Recipe courtesy of the Hershey Kitchens, and reprinted with permission of The Hershey Company. © The Hershey Company.
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