Red Velvet Cherry Torte

Red Velvet Cherry Torte

Ingredients:

1 package red velvet cake mix
1 21oz. can cherry pie filling
¼ teaspoon almond extract
1 8oz. container frozen whipped topping, thawed
¼ cup toasted sliced almonds, if desired

Directions:

Preheat oven to 350°. Grease and flour (or use non-stick spray) two 9 inch round pans (can use 9X13 pan)
Prepare, bake and cool cake, following package directions for basic recipe.
Combine pie filling and almond extract in small bowl. Stir
*Place one cake layer on plate, then spread with one cup whipped topping, then half of the pie filling mixture. Top with second cake layer. Spread remaining pie filling mixture to within 1 ½ inch of cake edge. Decorate cake edge with remaining whipped topping. Garnish with sliced almonds.
***Bake in 9X13 pan…..“frost” entire cake with cool whip, spoon pie filling on top.

I got this recipe from one of my 4-H volunteers and I needed a dessert to make for my Aunt and Uncle so I decided that I would try it. My Aunt, Uncle, and Parents loved this recipe. I cannot wait to make it again.