Try this delicious Torte, made with Duncan Hines Comstock® or Wilderness® More Fruit Cherry Filling.
- 1 can (21 ounces) Comstock® or Wilderness® More Fruit Cherry Filling, divided
- 1 pkg. Duncan Hines brownie mix, plus ingredients to prepare cake-like version of mix
- 1 pkg. (6 oz.) semisweet chocolate chips
- 1/4 tsp. almond extract
- 2 cups thawed frozen non-dairy whipped topping, divided
- 1/4 cup sliced almonds, toasted*
- Heat oven to 350°F. Grease and flour two 9” cake pans. Prepare brownie mix according to package directions using specified amounts of eggs, oil and water for cake-like version.
- Stir chocolate chips into batter. Divide batter evenly between prepared pans.
- Bake 18-20 minutes or until toothpick inserted into centers comes out with moist crumbs. Do not over-bake.
- Cool 10 minutes in pans. Loosen edges, then remove from pans to wire racks to cool completely.
- Stir almond extract into cherry filling. Place one brownie layer on serving plate. Top with 1-½ cups whipped topping, spreading topping to within 1/2" of edge. Spread 1 cup cherry filling evenly over whipped topping.
- Top with second brownie layer. (Torte may be assembled to this point, covered and refrigerated up to 6 hours ahead of time. Remove from refrigerator 30 minutes before finishing and serving.) Spread remaining cherry filling over top to within 1/2" of edge. Decoratively dollop or pipe remaining 1 cup whipped topping around edge of torte. Sprinkle toasted almonds over top. To serve, cut into wedges with large serrated knife. *To toast almonds, spread almonds in single layer in shallow baking pan. Bake at 325° for 6-8 minutes or until golden.
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Piccinini (2 discussions) on Apr 9, 2013 at 12:11 PM
do you have icings that are not very sweet
