Ingredients
1
box (1 lb 2.25 oz) yellow cake mix with pudding
1 1/4
cups water
1/3
cup vegetable oil
2
teaspoons almond extract
3
eggs
1
can (21 oz) cherry pie filling
1
tablespoon cornstarch
1 1/2
cups whipping cream
1
container (8 oz) cream cheese spread, softened
1/2
cup sliced almonds, toasted
Preparation
Heat oven to 350°F. Grease bottoms only of two 9-inch round cake pans with shortening or cooking spray. In large bowl, beat all cake ingredients with electric mixer on low speed just until combined; beat on medium speed 2 minutes. Pour and spread batter evenly into pans.
Bake 25 to 30 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans to cooling racks. Cool completely, about 30 minutes.
Meanwhile, in 2-quart saucepan, mix pie filling and cornstarch. Cook over medium heat about 7 minutes, stirring constantly, until mixture comes to a boil. Remove from heat to cool.
In medium bowl, beat whipping cream on high speed until soft peaks form. Beat in cream cheese spread until fluffy. Reserve 1/2 cup whipped cream mixture for garnish. Stir almonds into remaining cream mixture.
With serrated knife, cut each cake layer in half horizontally. To assemble torte, place 1 half cake layer on serving plate; spread with 1 cup almond cream. Top with second half layer; spread with 1 cup cherry mixture. Top with third half layer; spread with 1 cup almond cream. Place remaining half layer on top.
Spoon remaining cherry mixture on top of torte, spreading almost to edge. Frost side of torte with remaining 1 1/4 cups almond cream. Spoon reserved 1/2 cup whipped cream mixture into decorating bag with large star tip. Pipe cream around top edge of torte. Refrigerate about 2 hours before serving. Store in refrigerator.
