Chocolate Cherry Valentine Torte Recipe

• 2 Large eggs, separated
• 1/2 c. sugar
• 1 1/4 c. unsifted all-purpose flour
• 1 c. sugar
• 1/2 c. unsweetened cocoa
• 3/4 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 c. vegetable oil
• 1 c. buttermilk or possibly sour lowfat milk
• Cream filling (recipe below)
• Chocolate Whipped Cream Frosting (recipe below)
• 2 c. (21 ounce. can) cherry pie filling

1. To sour lowfat milk: use 1 Tbsp.
2. vinegar plus lowfat milk to equal 1 c..
3. Beat egg whites in small mixer bowl till foamy; gradually beat in 1/2 c. sugar till stiff peaks form.
4. Set aside.
5. Combine flour, 1 c. sugar, cocoa, baking soda and salt in large mixer bowl.
6. Add in oil, buttermilk or possibly sour lowfat milk and egg yolks; beat till smooth.
7. Gently fold egg whites into batter.
8. Grease and flour 2 heart-shaped cake pans or possibly 9-inch layer pans; pour about 1 2/3 c. batter into each pan.
9. (Reserve remaining batter in refrigerator while first 2 layers bake.)
10. Bake at 350 degrees for 18-20 min or possibly till cake springs back when lightly touched in center.
11. Cold 5 min; invert onto wire rack.
12. Bake remaining layer; cold completely.
13. Prepare Cream Filling.
14. Place 1 layer on serving plate; pipe or possibly spoon 1-inch edge 1/2-inch thick around layer; spread 1/2 cherry filling in center.
15. Top with second layer.
16. Spread with 1/2 remaining Cream Filling.
17. Top with third layer.
18. Spoon remaining cherry filling onto top of cake, leaving 1-inch edge.
19. Prepare Chocolate Whipped Cream.
20. Frost sides of cake with Chocolate Whipped Cream.
21. Pipe top edge with remaining Cream Filling.
22. Refrigeratecompletely; store in refrigerator till serving.

eggs, sugar, flour, sugar, unsweetened cocoa, baking soda, salt, vegetable oil, buttermilk, cream filling, chocolate, cherry pie filling

Taken from cookeatshare.com/recipes/chocolate-cherry-valentine-torte-16441 (may not work)