Swiss Cherry Torte Cake Mix Cake

8
Servings
3.5h
Prep Time
30m
Cook Time
4h
Ready In


"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"

Original recipe yields 8 servings
OK

Nutritional

  • 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

Step 1

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.

Step 2

Remove 1/3 of the batter to another bowl; stir in 10 to12 drops red food coloring.( i used cherry juice ).

Step 3

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.

Step 4

Bake in 350 degree Fahrenheit oven for 25 to 30 minutes.

Step 5

Remove from pans.

Step 6

Stir together pie filling and grated orange peel.

Step 7

In another bowl mix Cool Whip with 8 to 10 drops red food coloring.

Step 8

Place one cake on a serving plate.

Step 9

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.

Step 10

Top with second layer.

Step 11

Make another border of whipped topping; fill with remaining cherry pie filling mixture on top.

Step 12

Frost sides with remaining topping.

Step 13

Chill 3 hours.

Tips & Variations


No special items needed.

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