Chocolate Cherry Valentine Torte

Yields:	1 recipe
Rate this Recipe

	Preparation	20 minutes
	Cooking	40 minutes
	Ready In	1 hours

Be the first to add a photo of this recipe!

Ingredients

2	large	eggs	separated
1 1/2	cups	sugar	divided
1 1/4	cups	flour, all-purpose
1/2	cup	cocoa powder
3/4	teaspoon	baking soda
1/2	teaspoon	salt
1/2	cup	vegetable oil
1	cup	buttermilk
21	ounces	cherry pie filling	chilled

Directions

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

In small bowl, beat egg whites until foamy; gradually add 1/2 cup sugar, beating until stiff peaks form.

Set aside.

In large bowl, stir together flour, remaining 1 cup sugar, cocoa.

Add oil, buttermilk and egg yolks; beat until smooth.

Gently fold egg whites into batter.

Pour about 1-2/3 cups batter into each prepared pan.

Bake 18 to 20 minutes or until cake springs back when touched lightly in center.

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.

Rate this Recipe

Not a member? You can still rate this recipe!

Review this Recipe

Note: You must be a member to submit a review. Please Sign in or Sign Up.

Member Review

Ribbon Loaf

We have made this recipe over the years from memory, it originialy was in a Womans Day or Family Circle back in the mid 70's. It is just great, easy and highly recomend it to everyone. However I will say that it is best if let set for 6-8 hours or overnight, it marries and blends and softens the crackers. When sliced it looks like a giant petifore.