Black Forest Torte
Source of Recipe
Pampered Chef Season's Best Spring Summer 2003
List of Ingredients
1 pkg (510g) devil's food cake mix
1 cup sour cream
2 cups frozen whipped topping, thawed
3/4 tsp almond extract, divided
1 pkg (4-serving size) vanilla instant pudding
1 can cherry pie filling
1/4 cup almondsRecipe
350
Spray deep dish baker.
Prepare cake mix according to pkg directions; pour batter into baker.
Bake 40-45 min or until cake tester comes out clean.
Cool on cooling rack 15 min.
Remove from baker; cool completely.
Cut cooled cake in half horizontally using serrated bread knife.
Place bottom half of cake on serving plate.
FOR FILLING combine sour cream, whipped topping and 1/2 tsp extract using whisk.
Add pudding mix, whisk vigorously until mixture is smooth and thick.
Fill easy accent decorator with cream filling; set aside.
Spread remaining filling over bottom cake layer.
In small batter bowl, combine pie filling with 1/4 tsp almond extract using Classic scraper.
Carefully spread half of the pie filling over cream layer.
Top with remaining cake layer.
Pipe filling around top of cake 1 inch from edge eith decorator.
Fill centre with remaining pie filling.
Chop almonds, sprinkle over piped cream.
Pampered Chef Season's Best Spring Summer 2003
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