Cherry-Glazed Chocolate/Cream Cheese Torte |
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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 10 |
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One of my husband's co-workers brought this into work. He loved it so much he asked her for the recipe - it's a quick and easy recipe and I've made it many times to bring to family get-togethers for those with a sweet tooth . Cooking time does not include chilling time. Ingredients:
1/2 cup butter or 1/2 cup margarine, melted |
1 cup sugar |
1 teaspoon vanilla extract |
2 eggs |
1/2 cup all-purpose flour |
1/3 cup unsweetened cocoa powder |
1/4 teaspoon baking powder |
1/4 teaspoon salt |
8 ounces cream cheese, softened |
1 cup confectioners' sugar |
1 cup cool whip, thawed |
21 ounces cherry pie filling, divided |
Directions:
1. Heat oven to 350 degrees. Grease bottom of 9-inch springform pan. In large bowl, stir together butter, sugar and vanilla. Add eggs; using spoon, beat well.
2. In a small bowl, stir together flour, cocoa, baking powder and salt; gradually add to egg mixture, beating until well-blended. Spread into prepared pan.
3. Bake 25-30 minutes or until cake is set. (Cake will be fudgey; wooden pick inserted in center will not come out clean.) Cool completely in pan on wire rack.
4. Prepare cream layer as follows: In small mixer bowl, beat cream cheese and confectioners' sugar until well-blended. Fold in whipped topping and spread mixture over top of torte. Spread 1 cup cherry pie filling over cream layer; refrigerate 3 hours. With knife, loosen cake from side of pan; remove side of pan. Serve with some remaining pie filling around each slice of the torte, if desired. Cover and refrigerate leftover torte.
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