Cherry Glazed Chocolate Torte
1/2 cup butter or margarine — melted
1 cup sugar
1 teaspoon vanilla extract
2 eggs
1/2 cup all-purpose flour
1/3 cup cocoa
1/4 teaspoon baking powder
1/4 teaspoon salt
CREAM LAYER
8 ounces cream cheese — softened
1 cup powdered sugar
1 cup frozen non-dairy whipped topping — thawed
21 ounces cherry pie filling
Heat oven to 350ºF. Grease bottom only of 9-inch springform pan. Stir together butter, sugar and vanilla. 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 set. (Cake is fudgey and will not test done). Remove from oven; cool completely in pan on wire rack.
Prepare CREAM LAYER: spread over top. Refrigerate several hours. With knife, loosen cake from side of pan: remove side of pan. Cut into wedges; garnish with pie filling. Cover: refrigerate leftover dessert.
10 to 12 servings.
CREAM LAYER: Beat 1 package (8 ounces) softened cream cheese and 1 cup powdered sugar in medium bowl until well blended. Gradually fold in 1 cup frozen non-dairy whipped topping, thawed, until well blended.
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