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Cakes

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

To Thicken A Glaze

To Thicken A Glaze

If glaze becomes too thin, add more confectioner's sugar. If glaze is too thick, add more orange juice.


Pour Jello into boiling water, don't pour water over jello

Pour Jello into boiling water, don't pour water over jello

Maybe it's different now but whenever I used Jello, I usually at least used the equivalent of the large package. I'd empty the contents into a dry bowl while heating up the water then pour the water over the Jello. I noticed I'd get a sticky residue on the bottom, both B4 and after it jelled, it would stick to the spoon also and not dissolve completely. Now I empty the Jello into the hot water that's just been poured into a heatproof bowl and start stirring immediately. Do the 2 min.





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