Added to shopping list. Go to shopping list.
Ingredients1 h 45 m servings 380 cals
Original recipe yields 12 servings (1 9-inch torte)
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9-inch round cake pans.
- Prepare, bake and cool cake according to package directions.
- Combine cherry pie filling and almond extract in small bowl; stir.
- 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.
Per Serving: 380 calories; 17.1 g fat; 53.7 g carbohydrates; 4.4 g protein; 46 mg cholesterol; 292 mg sodium. Full nutrition
ReviewsRead all reviews 2
Excellent recipe! I did not have almonds or almond extract, so I left them out. I substituted some of the liquid from the cherries in the cake in place of some of the water. Taking a suggestio...