- 2 boxes Duncan Hines Triple Chocolate Decadent Cake Mix
- 1 can (21 oz.) Comstock or Wilderness Cherry Pie Filling
- 1/4 tsp. almond extract
- 1 (8 oz.) container frozen nondairy whipped topping1/4 cup toasted sliced almonds, for garnish
- Preheat oven to 350. 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 until blended.
- To assemble, place one cake layer on serving plate.
- Spread with 1 cup whipped topping, then half the cherry pie filling mixture. Top with second layer.
- Spread remaining pie filling to within 1 1/2 inches of cake edge.
- Decorate cake edge with remaining whipped topping. Garnish with sliced almonds.
Keep Fillings in Line
Here's a tip for adding Duncan Hines frosting or fillings between cake layers. First, pipe a dam of frosting on the outside edge of the bottom cake layer. This prevents the filling from bulging out of the cake after stacking. Then add fruit fillings on top to customize your dessert. Bake on!
How would you customize the recipe for the Chocolate Cherry Torte?
I put an almond streusel topping on the very top of the fruit filling. It's just a mix of brown sugar, flour, butter, and toasted almonds. Then I'd top with homemade whipped cream
What's your secret to an extra delicious whipped cream?
A little vanilla extract. I always use a good-quality vanilla... never an imitation.
What other dessert would you make with the Triple Chocolate Decadent Cake Mix?
My specialty: the Earthquake Cake! Start with your chocolate mix. Make it according to directions. I always add about a half teaspoon of almond or rum flavoring. In the bottom of a 13" x 9" pan, spread coconut and pecans. Then put the chocolate cake over the mix. Then add cheesecake batter. It's really to die for if you like a rich chocolatey taste.
