Cherry Glazed Chocolate Torte


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A homemade chocolate crust completes a creamy, cherry dessert.

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  • ½ C. (1 stick) butter or margarine, melted
  • 1 C. sugar
  • 1 tsp. vanilla extract
  • 2 eggs
  • ½ C. all purpose flour
  • 1/3 C. cocoa
  • ¼ tsp. baking powder
  • ¼ tsp. salt
  • 1 can (21 oz.) cherry pie filling
  • Cream Layer:
  • 1 (8 oz) pkg. softened cream cheese
  • 1 C. powdered sugar
  • 1 C. frozen non-dairy whipped topping

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Heat oven to 350 degrees F. Grease bottom only of 9 inch spring form pan. Stir together butter, sugar and vanilla. Add eggs, using spoon, beat well. Stir together flour, cocoa, baking powder and salt, gradually add to egg mixture, beating until well blended. Spread batter into prepared pan. Bake 25 to 30 minutes or until set. (Cake is fudgey 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. Gradually fold in non-dairy whipped topping, thawed, until well blended. Spread over top. Refrigerate several hours. With knife, loosen cake from side of pan, remove side of pan. Cut into wedges, garnish with pie filling. Cover, refrigerate leftover dessert.

Makes 10 to 12 servings.

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