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Chocolate Cherry Valentine Torte


2 eggs, separated
1 cups sugar, divided
1 cups all-purpose flour
cup cocoa
teaspoon baking soda
teaspoon salt
cup vegetable oil
1 cup buttermilk or sour milk*
Cream filling
Chocolate whipped cream
1 x 21 ounce can cherry pie filling, chilled


Serves: 8


Heat oven to 350 degrees F. Grease and flour three heart shaped baking pans or three 9 inch round baking pans.**

Beat egg whites in small bowl until foamy; gradually add ½ cup sugar, beating until stiff peaks form. Set aside. Stir together flour, remaining 1 cup sugar, cocoa, baking soda and salt in large bowl. Add oil, buttermilk and egg yolks; beat until smooth. Gently fold egg whites into batter. Pour about 1⅔ cups batter into each prepared pan.

Bake 18-20 minutes or until cake springs back when touched lightly in centre. 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 inch border ½ inch thick around outer edge of layer. Spread half of pie filling in centre. 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 inch 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.


Cream Filling: In bowl, combine 1 cup (½ pint) cold whipping cream with 2 tablespoons sugar and 1 teaspoon vanilla extract; beat until stiff.
Chocolate Whipped Cream: In bowl, combine ½ cup sugar and ¼ cup cocoa. Add 1 cup (½ pint) cold whipping cream and 1 teaspoon vanilla extract; beat on low speed to blend. Beat on high speed until stiff. 

* 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.

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