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Red Velvet Cherry Torte

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Duncan Hines Red Velvet Cake with red cherry pie filling creates a handsome and flavorful cake. Ice and garnish your Red Velvet Cherry Torte with toasted almond slivers.

  • Hands-On Time: 25 Minutes
  • Total Time: 1 Hour 45 Minutes
  • Servings: 12 to 16 servings.
  • Difficulty: Super Simple
  • Rating:

Ingredients


Baking Instructions

  1. Preheat oven to 350°F. Grease and flour two 9-inch round cake pans.
  2. Combine cake mix with water, oil and eggs in large bowl.
  3. Beat with an electric mixer at medium speed 2 minutes. Pour into prepared pans.
  4. Bake 26 minutes or until toothpick inserted in center comes out clean.
  5. Cool cakes on wire rack 15 minutes. Remove cakes from pans and cool completely.
  6. Blend cherry pie filling and almond extract in small bowl.
  7. Spread one cup whipped topping on flat side of one cake layer, 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. Serve immediately or refrigerate until ready to serve.

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Tips

Cookie Cupcakes

Cookie Cupcakes

I have recently found that making cookies using a mini cupcake pan is the way to go, the kind with room for 24 mini cupcakes is a GREAT way to make cookies. If you put down a mini cupcake wrapper and just drop the cookie dough in, bake them for about 15 minutes and they are done. You are left with 24 adorable cookies, all the same size, not flat so they never get hard and just adorable to present! You end up with every cookie the same size, and less mess as well!


Where do I put the messy spatula?

Where do I put the messy spatula?

I like to keep the prepared cake pan next to my bowl and mixer when mixing up a cake. As I frequently pause to scrap the bowl as I mix, I place the batter-covered spatula in the cake pan. This keeps my countertop neat.





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