Red Velvet Cherry Torte

Red Velvet Cherry Torte garnished with icing and toasted almond slivers create this easy and delicious cake.

Original recipe makes 1 9-inch torte

Ingredients

1 package Duncan Hines® Red Velvet Premium Cake Mix
1 (21 ounce) can cherry pie filling
1/4 teaspoon almond extract
1 (8 ounce) container non-dairy frozen whipped topping, thawed
1/4 cup toasted sliced almonds

  • PREP

    25 mins

  • COOK

    20 mins

  • READY IN

    1 hr 45 mins

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9-inch round cake pans.
  2. Prepare, bake and cool cake according to package directions.
  3. Combine cherry pie filling and almond extract in small bowl; stir.
  4. To assemble, place on cake layer on heat resistant serving plate. Spread with one cup whipped topping, then half of the pie filling mixture. Top with second cake layer. Spread remaining pie filling mixture to within 1 1/2 inches of cake edge. Decorate cake edge with remaining whipped topping. Garnish with sliced almonds.

Nutrition

Calories: 309 kcal
Carbohydrates: 53.6 g
Cholesterol: 0 mg
Fat: 9.8 g
Fiber: 1.5 g
Protein: 2.8 g
Sodium: 274 mg

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