Chocolate & Cherries Fudge Torte

This Chocolate Fudge Torte is not for weaklings…it is however for chocolate lovers looking for a rich treat.  For those of you who know me, I am pretty flexible when it comes to making changes in recipes; much to the chagrin of my OCD daughter and husband.  Sometimes my little experiments turn out great, other times not so much!  I mean really when you are out of one thing is it so bad to head on over to Google and see what you can substitute?  While this recipe from Hershey called for kisses, I used what I had in the pantry…a good old bag of mini chocolate chips.  Gasp…it turned out great…rich but great. 

Shopping List

1/2 cup (1 stick) butter or margarine melted

1-1/4 cups granulated sugar

1 teaspoon vanilla extract

2 eggs

2/3 cup all-purpose flour

1/2 cup HERSHEY'S Cocoa

1/4 teaspoon baking powder

1/4 teaspoon salt

1 package (8 oz.) cream cheese softened

1 cup powdered sugar

1/2 cup chilled whipping cream

1-3/4 cups (10-oz. pkg.) HERSHEY'S KISSES Brand Milk Chocolates (Or what you have in your pantry!)

1 can (21 oz.) cherry pie filling chilled

Directions

Heat oven to 350°F. Grease bottom only of 9-inch round cake pan with foil; 

grease bottom of foil.

 Stir together melted butter, granulated sugar and vanilla in large bowl. 

Add eggs; beat well.

Stir together flour, cocoa, baking powder and salt; gradually add to egg mixture, beating with spoon until well blended. Spread batter in prepared pan.

Bake 25 to 30 minutes or until cake is set. 

Remove from oven; cool completely in pan on wire rack.

Beat cream cheese and powdered sugar in medium bowl until well blended. Beat cream until stiff; gradually fold into cream cheese mixture, blending well. Spread over top of torte; refrigerate for 2 hours or until set. With knife loosen cake from side of pan; remove side of pan.

Fill center of torte with cherries from pie filling; put chocolates all around. 

Serve cold, cut into wedges, with remaining pie filling. 

Cover; refrigerate leftover dessert.

You can find the original recipe here.