Cherry Glazed Chocolate Torte

1/2 cup butter or margarine, melted
1 cup sugar
1 tsp. vanilla extract
2 eggs
1/2 cup all-purpose flour
1/3 cup unsweetened cocoa
1/4 tsp. baking powder
1/4 tsp. salt
Cream layer (recipe follows)
2 cup (21-oz. can) cherry pie filling, divided

Heat oven to 350F. Grease bottom only of 9-inch springform pan. In large mixing bowl blend melted butter, sugar and vanilla. Add eggs; using spoon, beat well. Combine flour, cocoa, baking powder and salt; gradually blend into egg mixture. Spread into prepared pan. Bake 25 to 30 minutes or until cake is set. (Cake is fudgy and will not test done). Remove from oven; cool in pan. Prepare Cream Layer; spread into top of cooled cake. Spread 1 cup cherry pie filling onto Cream Layer; chill several hours. Loosen dessert from sides of pan; remove sides. Cut into wedges; serve with remaining pie filling.

Cream Layer
In small mixer bowl, beat 1 package (8 oz.) Cream cheese, soften with 1 cup confectioners' sugar until combined. Gradually fold in 1 cup frozen non-diary whipped topping, thawed, until well blended.

10 to 12 servings

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Cajun Country -- New Iberia, Louisiana