This recipe was disrtibuted by Hershy's

Ingredients:

1/2 cup (1 stick) butter or margarine, melted
1 cup sugar
1 tsp vanilla
2 eggs
1/2 cup flour
1/3 cup baking cocoa
1/4 tsp baking powder
1/4 tsp salt
1 package (8 oz) cream cheese, softened
1 cup powdered sugar
1 cup frozen whipped cream
1 can (21 oz) cherry pie filling

Preheat oven to 350°F. Grease the bottom of a 9 inch springform pan. Stir together the butter, sugar and vanilla. Add the eggs; using a spoon, beat well. Stir together the flour, cocoa, baking powder and salt, and gradually add the dry ingredients to the egg mixture. Beat until well blended. Spread the batter into the prepared pan.

Bake for 25 to 30 minutes or until set. The cake is fudgey in texture, and will not test done. Remove the pan from the oven and allow to cool completely on a wire rack.

Beat the cream cheese and powdered sugar in a medium sized bowl until well blended. Gradually fold in the frozen whipped topping, until well blended. Spread the topping over the cooled torte. Refrigerate several hours. Using a knife, loosen the cake from the side of the pan, then reomove the spring form side, leaving the torte on the bottom to serve. Cut into wedges and garnish with the pie filling. Refrigerate any leftover dessert.