 Ingredients:2 eggs, separated
1-1/2 cups sugar, divided
1-1/4 cups all-purpose flour
1/2 cup HERSHEY`S Cocoa
3/4 teaspoon baking soda
1/2 teaspoon salt
1/2 cup vegetable oil
1 cup buttermilk or sour milk
Cream filling
Chocokate whipped cream
1 can (21 oz.) cherry pie filling, chilled
Directions:1. Heat oven to 350 F. Grease and flour three heart-shaped baking pans or three 9-inch round baking pans.
2. In small bowl, beat egg whites until foamy; gradually add 1/2 cup sugar, beating until stiff peaks form. Set aside. In large bowl, stir together flour, remaining 1 cup sugar, cocoa, baking soda and salt. Add oil, buttermilk and egg yolks; beat until smooth. Gently fold egg whites into batter. Pour about 1-2/3 cups batter into each prepared pan.
3. Bake 18 to 20 minutes or until cake springs back when touched lightly in center. Cool 5 minutes; remove from pans to wire racks. Bake remaining layer, if necessary. Cool 5 minutes; remove from pan to wire rack. Cool completely.
4. Prepare cream filling. Place 1 layer on serving plate; pipe or spoon 1-inch border 1/2 inch thick around outer edge of layer. Spread half of pie filling in center. Top with second cake layer. Spread layer with half of remaining cream filling. Top with third layer. Spoon remaining pie filling on top of cake to within 1 inch of edge.
5. Prepare chocolate whipped cream; frost sides of cake. Pipe top edge with remaining cream filling. Refrigerate until serving time. Cover; store leftover torte in refrigerator. 8 to 10 servings.
Cream filling: In bowl, combine 1 cup (1/2 pt.) cold whipping cream with 2 tablespoons sugar and 1 teaspoon vanilla extract; beat until stiff.
Chocolate whipped cream: In bowl, combine 1/2 cup sugar and 1/4 cup HERSHEY`S Cocoa. Add 1 cup (1/2 pt.) cold whipping cream and 1 teaspoon vanilla extract; beat on low speed to blend. Beat on high speed until stiff. |
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