Festive Chocolate Torte

• 2/3 cup butter or margarine, softened
• 1-1/3 cups sugar
• 3 eggs
• 3 oz. BAKER'S Unsweetened Chocolate, melted
• 1 tsp. vanilla
• 1-1/2 cups flour
• 1 Tbsp. CALUMET Baking Powder
• 1 tsp. salt
• 1 cup milk
• 1 tub (8 oz.) COOL WHIP Whipped Topping, thawed
• 1 can (21 oz.) cherry pie filling

1. Preheat oven to 350F.
2. Beat butter and sugar in large bowl with electric mixer on medium speed until light and fluffy.
3. Add eggs, chocolate and vanilla; beat until well blended.
4. Add combined flour, baking powder and salt alternately with milk, mixing well after each addition.
5. Pour into greased wax paper-lined 15x10x1-inch baking pan.
6. Bake 25 min.
7. or until toothpick inserted in center comes out clean.
8. Run knife or metal spatula around pan to loosen sides; invert onto wire rack.
9. Carefully remove wax paper; cool completely.
10. Cut cake crosswise into 3 (10x5-inch) rectangles.
11. Frost 2 of the cake layers with half of the whipped topping; stack on serving plate.
12. Top with remaining cake layer.
13. Spread top of cake with pie filling.
14. Frost sides of cake with remaining whipped topping.
15. Store in refrigerator.

butter, sugar, eggs, s, vanilla, flour, baking powder, salt, milk, cherry pie filling

Taken from www.kraftrecipes.com/recipes/festive-chocolate-torte-51545.aspx (may not work)