Ingredients
- 2 eggs
- 300 gr sugar
- 240 ml whipping cream (cold)
- 240 ml buttermilk
- 160 gr all purpose flour
- 120 ml vegetable oil
- 45 gr hersheys cocoa
- 26 gr sugar
- 4 gr vanilla extract
- 3 gr baking soda
- 1 gr salt
--------------------------CHOCOLATE WHIPPED CREAM------------------------- half c Sugar quarter c HERSHEY'S Cocoa 1 c Cold whipping cream 1 ts Vanilla extract ---------------------------------------------------------------------------1 cn (21 oz.) cherry pie filling -chilled
1. Heat oven to 180ºC . Grease and flour three heart-shaped baking pans or three 23 cm round baking pans.
2. In small bowl, beat egg whites until foamy; gradually add half cup sugar, beating until stiff peaks form. Set aside.
3. In large bowl, stir together flour, remaining 1 cup sugar, cocoa, baking soda and salt. Add oil, buttermilk and egg yolks; beat until smooth. Gently fold egg whites into batter.
4. Pour about 1- two third cups batter into each prepared pan. Bake 18 to 20 minutes or until cake springs back when touched lightly in center. Cool 5 minutes; remove from pans to wire racks. Bake remaining layer, if necessary. Cool 5 minutes; remove from pan to wire rack. Cool completely.
5. Prepare CREAM FILLING. Place 1 layer on serving plate; pipe or spoon 3 cm border 1 cm thick around outer edge of layer. Spread half of pie filling in center. Top with second cake layer. Spread layer with half of remaining CREAM FILLING. Top with third layer. Spoon remaining pie filling on top of cake to within 3 cm of edge.
6. Prepare CHOCOLATE WHIPPED CREAM; frost sides of cake. Pipe top edge with remaining CREAM FILLING. Refrigerate until serving time. Cover; store leftover torte in refrigerator. 8 to 10 servings. To sour milk: Use 1 tablespoon white vinegar plus milk to equal 1 cup. * If only two pans are available, reserve remaining batter in refrigerator for the third layer while first 2 layers bake. CREAM FILLING: In bowl, combine 1 cup ( half pt.) cold whipping cream with 2 tablespoons sugar and 1 teaspoon vanilla extract; beat until stiff. CHOCOLATE WHIPPED CREAM: In bowl, combine half cup sugar and quarter cup HERSHEY'S Cocoa. Add 1 cup ( half pt.) cold whipping cream and 1 teaspoon vanilla extract; beat on low speed to blend. Beat on high speed until stiff. Hershey's is a registered trademark of Hershey Foods Corporation. Recipe may be reprinted courtesy of the Hershey Kitchens.
