Cherry-Glazed Chocolate/Cream Cheese Torte

• 12 cup butter or 12 cup margarine, melted
• 1 cup sugar
• 1 teaspoon vanilla extract
• 2 eggs
• 12 cup all-purpose flour
• 13 cup unsweetened cocoa powder
• 14 teaspoon baking powder
• 14 teaspoon salt
• 8 ounces cream cheese, softened
• 1 cup confectioners' sugar
• 1 cup Cool Whip, thawed
• 21 ounces cherry pie filling, divided

1. Heat oven to 350 degrees.
2. Grease bottom of 9-inch springform pan.
3. In large bowl, stir together butter, sugar and vanilla.
4. Add eggs; using spoon, beat well.
5. In a small bowl, stir together flour, cocoa, baking powder and salt; gradually add to egg mixture, beating until well-blended.
6. Spread into prepared pan.
7. Bake 25-30 minutes or until cake is set.
8. (Cake will be fudgey; wooden pick inserted in center will not come out clean.)
9. Cool completely in pan on wire rack.
10. Prepare cream layer as follows: In small mixer bowl, beat cream cheese and confectioners' sugar until well-blended.
11. Fold in whipped topping and spread mixture over top of torte.
12. Spread 1 cup cherry pie filling over cream layer; refrigerate 3 hours.
13. With knife, loosen cake from side of pan; remove side of pan.
14. Serve with some remaining pie filling around each slice of the torte, if desired.
15. Cover and refrigerate leftover torte.

butter, sugar, vanilla, eggs, flour, cocoa, baking powder, salt, cream cheese, sugar, cherry pie filling

Taken from www.food.com/recipe/cherry-glazed-chocolate-cream-cheese-torte-281306 (may not work)