Contributed by: Chris WebAdmin. of RecipesNow.com
Surprise your guests with this elegant yet simple dessert.
Heat oven to 350 o F (180 o C.) Grease and flour 2 round pans, 8 or 9 x l 1/2 inches (1.2 or 1.5 L); lightly flour. Prepare cake mix as directed on package--except decrease water to 1 1/4 cups (300 mL). Stir 1/2 cup (125 mL) cherries into batter. Pour batter into pans.
Bake as directed. Cool 10 minutes. Remove from pans; cool cake completely on wire.rack.
Split cake to make, 4 layers. (To split, mark side of cake with toothpicks and cut with long, thin knife.) Spread about 3/4 cup (175 mL) of the Almond Cream Filling between each layer to within 1/4 inch (6mm) of edge. Spread remaining filling over top. Garnish top of torte with cherries and almonds. Refrigerate any remaining torte.
Almond Cream Filling
Beat all ingredients on low speed, scraping bowl constantly, 30 seconds or until blended.
Beat on high speed, scraping bowl occasionally, about 1 minute or until smooth and thick.
Prep: 20 min Bake: 35 min
Serving Size: Makes 16 servings.
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