Swiss Cherry Torte Cake Mix Cake
July 30, 2014
Categories: Comfort Food, Desserts, Cakes, Fruit, Cherry, Swiss, Budget-Friendly, Easy/Beginner Cooking, Make-Ahead, Baby Shower, Birthday, Brunch, Christmas, Easter, Entertaining, Fall/Autumn, Father's Day, July 4th, Labor Day, Ladies Luncheon, Mother's Day, Summer, Winter, Oven Bake, Refrigerator, Cake Mix, Spring more
"From Darlene Kossman. It is from Better Homes and Gardens bonus book; a very old recipe; looks very pretty though; good for Valentine's day. it is an amazing cake easy to do would be a hit at pot lucks"
- Serving Size: 1 (218.7 g)
- Calories 751.4
- Total Fat - 31.7 g
- Saturated Fat - 10.2 g
- Cholesterol - 7.3 mg
- Sodium - 1266.9 mg
- Total Carbohydrate - 106.8 g
- Dietary Fiber - 3.5 g
- Sugars - 35 g
- Protein - 10.5 g
- Calcium - 334.6 mg
- Iron - 3.2 mg
- Vitamin C - 0.6 mg
- Thiamin - 0.6 mg
Mix cake mix with egg whites, oil, and water. 4 egg whites are 1/2 a cup you could use egg beaters egg whites Add almond extract to batter.
Remove 1/3 of the batter to another bowl; stir in 10 to12 drops red food coloring.( i used cherry juice ).
Spoon pink and white batters alternately into two greased and floured 9x1-1/2 inch cake pans. Cut though batter with a knife to marble.
Bake in 350 degree Fahrenheit oven for 25 to 30 minutes.
Remove from pans.
Stir together pie filling and grated orange peel.
In another bowl mix Cool Whip with 8 to 10 drops red food coloring.
Place one cake on a serving plate.
Make a border of whipping topping on edge 1 inch wide and 1/2 inch tall; fill with 1/2 the cherry pie filling mixture.
Top with second layer.
Make another border of whipped topping; fill with remaining cherry pie filling mixture on top.
Frost sides with remaining topping.
Chill 3 hours.
Tips & Variations
No special items needed.