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Prep Time: 25 Minutes Cook Time: 180 Minutes |
Ready In: 205 Minutes Servings: 8 |
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Source: Pillsbury Cooking time includes 2 hour refrigeration time. Ingredients:
1 (17 1/4 ounce) box yellow cake mix with pudding |
1 1/4 cups water |
1/3 cup vegetable oil |
2 teaspoons almond extract |
3 eggs |
1 (21 ounce) can cherry pie filling |
1 tablespoon cornstarch |
1 1/2 cups whipping cream |
1 (8 ounce) package cream cheese spread, softened |
1/2 cup sliced almonds, toasted |
Directions:
1. Heat oven to 350°F
2. Grease bottoms only of two 9-inch round cake pans with shortening or cooking spray.
3. In large bowl, beat all cake ingredients with electric mixer on low speed just until combined; beat on medium speed 2 minutes. Pour and spread batter evenly into pans.
4. Bake 25 to 30 minutes or until toothpick inserted in center comes out clean.
5. Cool 10 minutes; remove from pans to cooling racks.
6. Cool completely, about 30 minutes.
7. Meanwhile, in 2-quart saucepan, mix pie filling and cornstarch.
8. Cook over medium heat about 7 minutes, stirring constantly, until mixture comes to a boil.
9. Remove from heat to cool.
10. In medium bowl, beat whipping cream on high speed until soft peaks form.
11. Beat in cream cheese spread until fluffy.
12. Reserve 1/2 cup whipped cream mixture for garnish.
13. Stir almonds into remaining cream mixture.
14. With serrated knife, cut each cake layer in half horizontally.
15. To assemble torte, place 1 half cake layer on serving plate; spread with 1 cup almond cream.
16. Top with second half layer; spread with 1 cup cherry mixture.
17. Top with third half layer; spread with 1 cup almond cream.
18. Place remaining half layer on top.
19. Spoon remaining cherry mixture on top of torte, spreading almost to edge.
20. Frost side of torte with remaining 1 1/4 cups almond cream.
21. Spoon reserved 1/2 cup whipped cream mixture into decorating bag with large star tip.
22. Pipe cream around top edge of torte. Refrigerate about 2 hours before serving.
23. Store in refrigerator.
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