---------- Recipe via Meal-Master (tm) v8.02
  Categories: Cakes, Desserts
       Yield: 1 torte
       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
       1 c  Cold whipping cream
       2 tb Sugar
       1 ts Vanilla extract
 --------------------------CHOCOLATE WHIPPED CREAM--------------------------
     1/2 c  Sugar
     1/4 c  HERSHEY'S Cocoa
       1 c  Cold whipping cream
       1 ts Vanilla extract
       1 cn (21 oz.) cherry pie filling
            -- chilled
   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
   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.
   In bowl, combine 1 cup (1/2 pt.) cold whipping cream with 2 tablespoons
   sugar and 1 teaspoon vanilla extract; beat until stiff.
   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.
   Hershey’s is a registered trademark of Hershey Foods Corporation.
   Recipe may be reprinted courtesy of the Hershey Kitchens.