Ingredients:
- ¼ teaspoon baking powder
- ¼ teaspoon salt
- 1¼ cups granulated sugar
- 1 teaspoon vanilla extract
- 1 (21 ounce) can cherry pie filling (chilled)
- 1¾ cups milk chocolate kisses
- 1 cup powdered sugar
- 2 eggs
- 2/3 cup all-purpose flour
- ½ cup cocoa
- ½ cup butter or margarine (melted)
- ½ cup whipping cream (chilled)
- 1 (8 ounce) package cream cheese (softened)
Directions
Heat oven to 350° F. Grease bottom only of 9 inch springform pan, or line 9 inch round cake pan with foil; grease bottom of foil.
Stir together melted butter, granulated sugar and vanilla in large bowl. Add eggs; using spoon, beat well. Stir together flour, cocoa, baking powder and salt; gradually add to egg mixture, beating with spoon until well blended. Spread batter in prepared pan.
Bake 25-30 minutes or until cake is set. (Cake is fudgy and will not test done.) Remove from oven; cool completely in pan on wire rack.
Beat cream cheese and powdered sugar in medium bowl until well blended. Beat cream until stiff; gradually fold into cream cheese mixture, blending well. Spread over top of torte; refrigerate several hours or until set. With knife loosen cake from side of pan; remove side of pan. (Or, lift torte out of pan, using foil; remove foil.).
Just before serving, put chocolates in 6 inch wide heart outline in center of cake. Fill heart shape with cherries from pie filling; put chocolates all around outside edge.
Serve cold, cut into wedges, with remaining pie filling. Cover; refrigerate leftover dessert.