Chocolate Cherry Valentine Torte

• 2 large eggs separated
• 1 1/2 cups sugar divided
• 1 1/4 cups flour, all-purpose
• 1/2 cup cocoa powder
• 3/4 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup vegetable oil
• 1 cup buttermilk
• 21 ounces cherry pie filling chilled

1. Heat oven to 350F (180C).
2. Grease and flour three heart-shapedbaking pans or three 9-inch round baking pans.
3. In small bowl, beat egg whites until foamy; gradually add 1/2 cup sugar, beating until stiff peaks form.
4. Set aside.
5. In large bowl, stir together flour, remaining 1 cup sugar, cocoa.
6. Add oil, buttermilk and egg yolks; beat until smooth.
7. Gently fold egg whites into batter.
8. Pour about 1-2/3 cups batter into each prepared pan.
9. Bake 18 to 20 minutes or until cake springs back when touched lightly in center.
10. Cool 5 minutes; remove from pans to wire racks.
11. Bake remaining layer, if necessary.
12. Cool 5 minutes; remove from pan to wire rack.
13. Cool completely.

eggs, sugar, flour, cocoa powder, baking soda, salt, vegetable oil, buttermilk, cherry pie filling

Taken from recipeland.com/recipe/v/chocolate-cherry-valentine-tort-41784 (may not work)