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Add a photoServings: 10
Ingredients
- 1/2 c. Unsalted butter, melted
- 1 c. Granulated sugar
- 1 tsp Vanilla extract
- 2 x Large eggs
- 1/2 c. All-purpose flour
- 1/3 c. Cocoa
- 1/4 tsp Baking pwdr
- 1/4 tsp Salt
- 8 ounce Cream cheese
- 1 c. Confectioner's sugar
- 1 c. Frzn non-dairy whipped topping, thawed
- 21 ounce Cherry pie filling
Directions
- Preheat oven to 350iF. Grease bottom only of 9-inch springform pan [or possibly use parchment paper].
- Stir together butter, sugar and vanilla. Add in Large eggs; using spoon, beat well.
- Stir together flour, cocoa, baking pwdr and salt; gradually add in to egg mix, beating till well blended. Spread into prepared pan.
- Bake 25 to 30 min or possibly till set. (Cake is fudgey and won't test done). Remove from oven; cold completely in pan on rack.
- Prepare Cream Layer: Beat cream cheese and confectioner's sugar in medium bowl till well blended. Gradually mix in whipped topping till well blended.
- Spread cream layer mix over top of torte. Chill several hrs.
- 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 chill leftover dessert.
- NOTES : A Hershey recipe.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 152g | |
| Recipe makes 10 servings | |
| Calories 417 | |
| Calories from Fat 170 | 41% |
| Total Fat 19.32g | 24% |
| Saturated Fat 11.38g | 46% |
| Trans Fat 0.0g | |
| Cholesterol 91mg | 30% |
| Sodium 194mg | 8% |
| Potassium 125mg | 4% |
| Total Carbs 57.82g | 15% |
| Dietary Fiber 1.1g | 4% |
| Sugars 34.38g | 23% |
| Protein 4.31g | 7% |
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