Chocolate Cherry Valentine Torte
- 2 eggs, separated
- 1 1/2 cups granulated 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*
* To sour milk: Use 1 tablespoon white vinegar plus milk to equal 1 cup.
- Chocolate Whipped Cream
- 1 (21 ounce) can cherry pie filling, chilled
Chocolate Whipped Cream
- 1/2 cup granulated sugar
- 1/4 cup HERSHEY'S Cocoa
- 1 cup cold whipping cream
- 1 teaspoon vanilla extract
- Heat oven to 350 degrees F. Grease and flour three heart-shaped baking pans or three 9-inch round baking pans.*
- Cake: Beat egg whites in small bowl until foamy; gradually add 1/2 cup sugar, beating until stiff peaks form. Set aside.
- Stir together flour, remaining 1 cup sugar, cocoa, baking soda and salt in large bowl. 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.
- 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.
- Cream Filling: In bowl, combine 1 cup (1/2 pint) cold whipping cream with 2 tablespoons sugar and 1 teaspoon vanilla extract; beat until stiff.
- 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.
- Chocolate Whipped Cream: In bowl, combine sugar and HERSHEY'S Cocoa. Add cold whipping cream and vanilla extract; beat on low speed to blend. Beat on high speed until stiff.
- Frost sides of cake. Pipe top edge with remaining Cream Filling.
- Refrigerate until serving time.
- Cover; store leftover torte in refrigerator.
* If only two pans are available, reserve remaining batter in refrigerator for
the third layer while first 2 layers bake.
Yield: 8 to 10 servings
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