Preheat oven to 350F. Grease bottom only of 9-inch springform pan [or use parchment paper]. Stir together butter, sugar and vanilla. Add eggs; using spoon, beat well. Stir together flour, cocoa, baking powder and salt; gradually add to egg mixture, beating until well blended. Spread into prepared pan. Bake 25 to 30 minutes or until set. (Cake is fudgey and will not test done). Remove from oven; cool completely in pan on rack. Prepare Cream Layer: Beat cream cheese and confectioners sugar in medium bowl until well blended. Gradually fold in whipped topping until well blended. Spread cream layer mixture over top of torte. Refrigerate several hours. With knife, loosen cake from side of pan; remove side of pan. Cut into wedges; garnish torte with cherry pie filling and serve. Cover and refrigerate leftover dessert. Per serving: 422 Calories; 21g Fat (43% calories from fat); 4g Protein; 58g Carbohydrate; 88mg Cholesterol; 149mg Sodium NOTES : A Hershey recipe. Recipe by: Ron West Posted to Bakery-Shoppe Digest by on
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|Serving Size: 1 Serving (1152g)|
|Recipe Makes: 10 Servings|
|Calories from Fat: 1169 (52%)|
|Amt Per Serving||% DV|
|Total Fat 129.9g||173 %|
|Saturated Fat 71.8g||359 %|
|Monounsaturated Fat 33.4g|
|Polyunsanturated Fat 6.1g|
|Cholesterol 610.7mg||188 %|
|Sodium 1465.9mg||51 %|
|Potassium 1348.2mg||35 %|
|Total Carbohydrate 237.3g||70 %|
|Dietary Fiber 4.6g||18 %|
|Sugars, other 232.7g|
|Protein 31.3g||45 %|
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Calories per serving: 2227
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