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Cherry-Almond Torte

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Cherry-Almond Torte
  • Prep 20 min
  • Total 3 hr 10 min
  • Servings 12
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Enjoy this mouthwatering angel food torte layered with cherries and almonds - perfect dessert to impress your family.
May 23, 2018

Ingredients

  • 1 box Betty Crocker™ white angel food cake mix
  • 1 1/4 cups cold water
  • 1/2 teaspoon almond extract
  • 1 cup marshmallow creme
  • 1 can (540 mL) cherry pie filling
  • 1/4 cup sliced almonds, toasted

Steps

  • 1
    Move oven rack to lowest position (remove other racks). Heat oven to 350°F. Make cake mix as directed on box, using cold water and adding almond extract with the water. Pour into ungreased 10-inch angel food (tube) cake pan.
  • 2
    Bake 37 to 47 minutes or until top is dark golden brown and cracks feel very dry and not sticky. Do not underbake. Immediately turn pan upside down onto glass bottle until cake is completely cool, about 2 hours.
  • 3
    Run knife around edges of cake; remove from pan. Cut cake to make 2 layers. (To cut, mark side of cake with toothpicks and cut with long serrated knife.)
  • 4
    On serving plate, place bottom layer. Spoon 2/3 cup of the marshmallow creme by heaping teaspoonfuls onto bottom layer. Spoon 1 cup of the pie filling between spoonfuls of marshmallow creme. Sprinkle with half of the almonds. Place other layer on top. Spoon remaining marshmallow creme and pie filling on top of cake, allowing pie filling to drizzle down sides. Sprinkle with remaining almonds. Store covered in refrigerator.

Nutrition Information

240 Calories, 1.5g Total Fat, 4g Protein, 51g Total Carbs, 41g Sugars

Nutrition Facts

Serving Size: 12
Calories
240
Total Fat
1.5g
Saturated Fat
0g
Trans Fat
0g
Cholesterol
0mg
Sodium
280mg
Total Carbs
51g
Dietary Fiber
1g
Sugars
41g
Protein
4g
% Daily Value*:
Exchanges:
*Percent Daily Values are based on a 2,000 calorie diet.
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