Swiss Cherry Torte Cake Mix Cake
Recipe: #13517
July 30, 2014
"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"
Ingredients
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 by Step Method
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
No special items needed.