Subj : St. Valentine 01 (Cupid)
To   : All
From : Dave Drum
Date : Sat Feb 13 2021 20:23:12

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Chocolate Cherry Valentine Torte
 Categories: Cakes, Desserts
      Yield: 1 Torte

      2 lg Eggs; separated
  1 1/2 c  Sugar; divided
  1 1/4 c  All-purpose flour
    1/2 c  HERSHEY'S Cocoa
    3/4 ts Baking soda
    1/2 ts Salt
    1/2 c  Oil
      1 c  Buttermilk or sour milk*
     21 oz Can cherry pie filling;
           - chilled

MMMMM-----------------------CREAM FILLING----------------------------
      1 c  Cold whipping cream
      2 tb Sugar
      1 ts Vanilla extract

MMMMM------------------CHOCOLATE WHIPPED CREAM-----------------------
    1/2 c  Sugar
    1/4 c  HERSHEY'S Cocoa
      1 c  Cold whipping cream
      1 ts Vanilla extract

  Heat oven to 350+|F/175+|C.

  Grease and flour 3 heart-shaped baking pans or three 9"
  round baking pans.

  In small bowl, beat egg whites until foamy; gradually
  add 1/2 cup sugar, beating until stiff peaks form. Set
  aside.

  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.

  Pour about 1 2/3 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.

  PREPARE CREAM FILLING: Place 1 layer on serving plate;
  pipe or spoon 1" border 1/2" 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 1" of edge.

  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 (1/2 pt.) cold
  whipping cream with 2 tablespoons sugar and 1 teaspoon
  vanilla extract; beat until stiff.

  CHOCOLATE WHIPPED CREAM: In bowl, combine 1/2 cup sugar
  and 1/4 cup HERSHEY'S Cocoa.

  Add 1 cup (1/2 pt.) cold whipping cream and 1 teaspoon
  vanilla extract; beat on low speed to blend. Beat on
  high speed until stiff.

  Recipe may be reprinted courtesy of Hershey Kitchens.

  Recipe by: www.hersheys.com

  RECIPE FROM: http://www.recipesource.com

  Uncle Dirty Dave's Archives

MMMMM

.... Every journalist has a novel in him, which is an excellent place for it.

--- BBBS/Li6 v4.10 Toy-5
 * Origin: Prism bbs (1:261/38)

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