---------- Recipe via Meal-Master (tm) v8.05
  
       Title: Chocolate Cherry Valentine Torte
  Categories: Cheesecakes, Chocolate
       Yield: 1 servings
  
       2    Eggs; separated
   1 1/2 c  Sugar; divided
   1 1/4 c  All-purpose flour
     1/2 c  Hershey’s cocoa
     3/4 ts Baking soda
     1/2 ts Salt
     1/2 c  Vegetable oil
       1 c  Buttermilk or sour milk*
            Cream filling
            =(recipe follows)
            Chocolate whipped cream
            =(recipe follows)
      21 oz Cherry pie filling; chilled
  
   Recipe by: www.hersheys.com
   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.
    3. 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.
    4. 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.
    5. 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.
    6. 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.
    * To sour milk: Use 1 tablespoon white vinegar plus milk
   to equal 1 cup.
    ** If only two pans are available, reserve remaining
   batter in refrigerator for the third layer while first 2
   layers bake.
   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.JmHershey’s is a registered trademark of
   Hershey Foods Corporation. Recipe may be reprinted courtesy
   of the Hershey Kitchens.
  
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