1/2 cup butter or margarine,
melted
1 1/4 cups granulated sugar
1 teaspoon vanilla extract
2 large eggs
2/3 cup all-purpose flour
1/2 cup HERSHEY'S Cocoa
1/4 teaspoon baking powder
1/4 teaspoon salt
1 (8-ounce) package cream cheese, softened
1 cup powdered sugar
1/2 cup chilled whipping cream
1 (21-ounce) can cherry pie filling, chilled
1 3/4 cups (10-ounce) package HERSHEY'S MINI KISSES Brand Milk
Chocolates
Heat oven to 350°F.
Grease bottom only of 9-inch springform pan, or line 9-inch round
cake pan with foil; grease bottom of foil.
Stir together melted butter,
granulated sugar and vanilla in large bowl. Add eggs; using spoon,
beat well.
Stir together flour, cocoa,
baking powder and salt; gradually add to egg mixture, beating
with spoon until well blended.
Spread batter into prepared
pan.
Bake 25 to 30 minutes
or until cake is set. (Cake is fudgey and will not test done.)
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 several hours or
until set. With knife loosen cake from side of pan; remove side
of pan. (Or, lift torte out of pan, using foil; remove foil.).
Just before serving, put
chocolates in 6-inch-wide heart outline in center of cake. Fill
heart shape with cherries from pie filling; put chocolates all
around outside edge. Serve cold, cut into wedges, with remaining
pie filling. Cover; refrigerate leftover dessert.
