Cherry-glazed Chocolate Torte

Description
Makes 10 to 12 servings

Ingredients

 * ½ cup (1 stick) butter or margarine, melted
 * 1 cup granulated sugar
 * 1 tsp vanilla extract
 * 2 eggs
 * ½ cup all-purpose flour
 * ⅓ cup Hershey's cocoa
 * ¼ tsp baking powder
 * ¼ tsp salt
 * 1 pkg (8 oz) cream cheese, softened
 * 1 cup powdered sugar
 * 1 cup frozen whipped topping, thawed
 * 1 can (21 oz) cherry pie filling, divided

Directions

 * 1) Heat oven to 350°F.
 * 2) Grease bottom only of 9-inch spring-form pan.
 * 3) Stir together butter, granulated sugar and vanilla in large bowl.
 * 4) Add eggs; using spoon, beat well.
 * 5) Stir together flour, cocoa, baking powder and salt; gradually add to egg mixture, beating until well blended.
 * 6) Spread batter into prepared pan.
 * 7) Bake 25 to 30 minutes or until cake is set.
 * 8) Cake is fudgey and will not test done.
 * 9) Remove from oven; cool completely in pan on wire rack.
 * 10) Beat cream cheese and powdered sugar in medium bowl until well blended; gradually fold in whipped topping, blending well.
 * 11) Spread over top of cake.
 * 12) Spread 1 cup cherry pie filling over cream layer; refrigerate several hours.
 * 13) With knife, loosen cake from side of pan; remove side of pan.
 * 14) Cut into wedges; garnish with remaining pie filling.
 * 15) Cover; refrigerate leftover dessert.