- 1/3 cup shortening
- 1 cup sugar
- 1 egg
- 3/4 cup buttermilk
- 1 teaspoon vanilla extract
- 1 cup plus 2 tablespoons all-purpose flour
- 1/3 cup baking cocoa
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 cans (21 ounces each) cherry pie filling
- 1 cup whipped topping
- 2 tablespoons semisweet chocolate chips
- In a large bowl, cream shortening and sugar until light and fluffy. Beat in egg. Stir in buttermilk and vanilla. Combine the dry ingredients; gradually add to creamed mixture and mix well.
- Pour into a greased and floured 9-in. heart-shaped or round baking pan. Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.
- Split cake in half; place one layer on a serving plate. Spread with one can of pie filling; top with second cake layer. Pipe whipped topping around edge; garnish with chocolate chips.
- Spoon cherries from the second can of pie filling onto the top of the cake (refrigerate any remaining filling for another use). Yield: 10-12 servings.
Reviews forHeart's Delight Torte
"I loved this"