Inner Chef

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Chocolate Cherry Torte

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Chocolate Cherry Torte                    Makes: 12-16 servings

(Taken from “The Cake Bible”)

1 package Duncan Hines® Moist Deluxe cake mix

1 can (21 oz.) cherry pie filling

¼ tsp. almond extract

1 container (8 oz.) frozen whipped topping, thawed

¼ cup toasted sliced almonds, for garnish

PREHEAT oven to 350°.  Grease and flour two 9-inch round cake pans.

PREPARE, bake and cool cake following package directions for basic recipe. Combine cherry pie filling and almond extract in small bowl. Stir until blended.

ASSEMBLE cake by placing one cake layer on serving plate. Spread with 1 cup whipped topping, them half the cherry mixture. Top with second cake layer. Spread remaining pie filling to within 1 ½ inches from cake edge. Decorate cake edge with remaining whipped topping. Garnish with sliced almonds.

 

HINT: To toast almonds, spread single layer on baking sheet. Bake at 325° for 4-6 minutes or until fragrant and golden.

 

 

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