Heart’s Delight Torte Recipe

Heart's Delight Torte Recipe
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  1. 1/3 cup shortening
  2. 1 cup sugar
  3. 1 egg
  4. 3/4 cup buttermilk
  5. 1 teaspoon vanilla extract
  6. 1 cup plus 2 tablespoons all-purpose flour
  7. 1/3 cup baking cocoa
  8. 1/2 teaspoon baking soda
  9. 1/2 teaspoon salt
  10. 2 cans (21 ounces each) cherry pie filling
  11. 1 cup whipped topping
  12. 2 tablespoons semisweet chocolate chips
  1. 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.
  2. 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 near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.
  3. 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.
  4. 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.
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