• 85minutes
  • 668calories

Rate this recipe:

Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsB2, B3, B9, B12, H, D
MineralsNatrium, Fluorine, Chromium, Calcium, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. 1/2 cup butter or 1/2 cup margarine , melted

  2. 1 1/4 cups granulated sugar

  3. 1 teaspoon vanilla extract

  4. 2 eggs

  5. 2/3 cup all-purpose flour

  6. 1/2 cup cocoa

  7. 1/4 teaspoon baking powder

  8. 1/4 teaspoon salt

  9. 1 (8 ounce) package cream cheese , softened

  10. 1 cup powdered sugar

  11. 1/2 cup whipping cream, chilled

  12. 1 (21 ounce) can cherry pie filling , drained

  13. 25 Hershey chocolate kisses (the recipe specifically calls for Hershey's Cherry Cordial Kisses, regular ones will do)

Instructions Jump to Ingredients ↑

  1. Heat oven to 350.

  2. Line 9-inch round cake pan with foil, extending foil beyond the sides. Grease foil.

  3. Stir together melted butter, granulated sugar, and vanilla in a large bowl. Add eggs. Beat well using spoon. Stir together flour, cocoa, baking powder, and salt. Gradually add to egg mixture, beating with a spoon until well blended. Spread batter in prepared pan.

  4. Bake 25 minutes or until cake is set. (Cake is fudgy and will not test done.) Remove from oven. Cool completely in pan on wire rack.

  5. Beat cream cheese and powdered sugar in medium bowl until well blended. Beat whipping cream until stiff. Gradually fold into cream cheese mixture, blending well. Spread over brownie layer. Cover. Refrigerate until serving time. Use foil to lift out of pan; remove foil.

  6. Just before serving, put cherry pie filling in 5-inch wide heart shape in center of dessert. (I went to Wal-Mart and found a set of heart-shaped cookie cutters to do this step.) Place kisses around edge. Cut into wedges; serve with remaining pie filling. Cover; refrigerate leftover dessert.


Send feedback