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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

frosting tip

frosting tip

Let your cake cool at the same time let your icing warm!


allergies

allergies

Just wanted to say, (was not sure where would be appropriate) how much time and energy Duncan Hines has saved me over the last 26 years. I have a son with severe dairy allergies. Since birth.... When he was young, I made almost all breads and foods from scratch...except Duncan Hines has saved me with cakes and brownies. Just wanted to say thank you for continuing to make so many varieties without any dairy products. I am forever grateful. Sue





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