Black Forest Torte

Photo: flickr user Winam

Ingredients

2 cups Sugar

1 3/4 cups All-purpose flour

3/4 cup HERSHEY'S Cocoa

1 1/2 teaspoons Baking powder

1 1/2 teaspoons Baking soda

1 teaspoon Salt

2 Eggs

1 cup Milk

1/2 cup Vegetable oil

2 teaspoons Vanilla extract

1 cup Boiling water

1 can (21 oz.) cherry pie filling chilled

4 ounces Frozen whipped topping thawed

Sliced almonds (optional)

Preparation

Heat oven to 350 F. Grease and flour two 9-inch round baking pans. In large mixer bowl, blend sugar, flour, cocoa, baking powder, baking soda and salt. Add eggs, milk, oil and vanilla; beat on medium speed 2 minutes. Remove from mixer; stir in boiling water (batter will be thin).

Pour batter into prepared pans. Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans. Cool completely on wire rack. Place one layer on serving plate.

Spread half of pie filling over layer to within 1/2 inch of edge. Spoon or pipe border of whipped topping around edge. Top with second cake layer. Spread remaining pie filling to within 1/2 inch of edge. Make border around top edge with remaining topping. Garnish with sliced almonds, if desired. Refrigerate until just before serving. 10 to 12 servings.