Black Forest Torte Recipe

• 2 c. Sugar
• 1 3/4 c. All-purpose flour
• 3/4 c. HERSHEY'S Cocoa
• 1 1/2 tsp Baking pwdr
• 1 1/2 tsp Baking soda
• 1 tsp Salt
• 2 x Large eggs
• 1 c. Lowfat milk
• 1/2 c. Vegetable oil
• 2 tsp Vanilla extract
• 1 c. Boiling water
• 1 can (21 ounce.) cherry pie filling chilled
• 4 ounce Frzn whipped topping thawed Sliced almonds (optional)

1. Heat oven to 350 F. Grease and flour two 9-inch round baking pans.
2. In large mixer bowl, blend sugar, flour, cocoa, baking pwdr, baking soda and salt.
3. Add in Large eggs, lowfat milk, oil and vanilla; beat on medium speed 2 min.
4. Remove from mixer; stir in boiling water (batter will be thin).
5. Pour batter into prepared pans.
6. Bake 30 to 35 min or possibly till wooden pick inserted in center comes out clean.
7. Cold 10 min; remove from pans.
8. Cold completely on wire rack.
9. Place one layer on serving plate.
10. Spread half of pie filling over layer to within 1/2 inch of edge.
11. Spoon or possibly pipe border of whipped topping around edge.
12. Top with second cake layer.
13. Spread remaining pie filling to within 1/2 inch of edge.
14. Make border around top edge with remaining topping.
15. Garnish with sliced almonds, if you like.
16. Chill till just before serving.
17. 10 to 12 servings.

sugar, allpurpose, s cocoa, baking pwdr, baking soda, salt, eggs, milk, vegetable oil, vanilla, boiling water, cherry pie filling, almonds

Taken from cookeatshare.com/recipes/black-forest-torte-85899 (may not work)