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Title: Black Forest Torte
Categories: Dessert Cake
Yield: 10 Servings
| 2 | c | Sugar |
| 1 3/4 | c | All-purpose flour |
| 3/4 | c | HERSHEY'S Cocoa |
| 1 1/2 | ts | Baking powder |
| 1 1/2 | ts | Baking soda |
| 1 | ts | Salt |
| 2 | Eggs | |
| 1 | c | Milk |
| 1/2 | c | Vegetable oil |
| 2 | ts | Vanilla extract |
| 1 | c | Boiling water |
| 1 | cn | (21 oz.) cherry pie filling chilled |
| 4 | oz | Frozen whipped topping thawed |
| Sliced almonds (optional) |
Heat oven to 350 F. Grease and flour two 9-inch round baking pans. In large mixer bowl, blend sugar, flour, cocoa, baking powder, baking soda and salt. Add eggs, milk, oil and vanilla; beat on medium speed 2 minutes. Remove from mixer; stir in boiling water (batter will be thin). Pour batter into prepared pans. Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans. Cool completely on wire rack. Place one layer on serving plate. Spread half of pie filling over layer to within 1/2 inch of edge. Spoon or pipe border of whipped topping around edge. Top with second cake layer. Spread remaining pie filling to within 1/2 inch of edge. Make border around top edge with remaining topping. Garnish with sliced almonds, if desired. Refrigerate until just before serving. 10 to 12 servings.
Hershey's is a registered trademark of Hershey Foods Corporation. Recipe may be reprinted courtesy of the Hershey Kitchens.
Meal-Master format by Karen Mintzias
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