Chocolate-Cherry Almond Torte
Contributed by: Chris WebAdmin. of RecipesNow.com
Surprise your guests with this elegant yet simple dessert.
- 1 package Devil's Food cake mix
- 1/2 cup (125 mL) drained chopped maraschino cherries
- Almond Cream Filling (below)
- Maraschino cherries, drained
- Sliced almonds
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
- 1 tub vanilla frosting
- 1/4 cup (50 mL) cold milk
- 1 teaspoon (5 mL) almond extract
- 1/2 package (2.8-ounce size) whipped topping mix (1 envelope)
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.