This torte is a delicious chocolately dessert, especially when you make them with Duncan Hines Swiss Chocolate Cake Mix and Duncan Hines Comstock® or Wilderness® More Fruit Cherry Filling.
- 1 box Duncan Hines Signature Swiss Chocolate Cake Mix
- 1 can (21 ounces) Comstock® or Wilderness® More Fruit Cherry Filling
- 1 cup (6 ounces) semi-sweet chocolate chips
- 1 (14-ounce) can sweetened condensed milk
- 1 tablespoon milk
- 1/2 teaspoon orange extract
- Preheat oven to 350°F. Prepare and bake cake mix as package directs for two 9-inch round layers. Remove from pans; cool thoroughly.
- In heavy saucepan, over medium heat, melt chocolate chips with sweetened condensed milk. Cook and stir until slightly thickened, about 3 to 5 minutes. Stir in 1 tablespoon milk. Cool 10 minutes.
- Combine COMSTOCK® or WILDERNESS® More Fruit Cherry filling and extract.
- Place 1 cake layer on serving plate, top side up. With sharp knife, remove crust from top of cake layer to within 1/2 inch of edge; top with half the chocolate mixture, then the cherries. Top with second cake layer and remaining chocolate mixture. Garnish as desired.
