Sweet cherry filling nestled in layers of moist Duncan Hines Devil's Food Cake and dollops of whipped cream to top it off––this Chocolate Cherry Torte will be the crowning glory to your dinner.
- 1 pkg Duncan Hines® Moist Deluxe® Devil's Food Cake Mix
- 1 can (21 ounces) Comstock® or Wilderness® Cherry Pie Filling
- 1/4 tsp almond extract
- 1 (8 oz) container frozen non-dairy whipped topping, thawed
- 1/4 cup toasted sliced almonds, for garnish
- Preheat oven to 350°F. Grease and flour two 9-inch round cake pans.
- Prepare, bake and cool cake according to package directions.
- Combine cherry pie filling and almond extract in small bowl. Stir until blended.
- To assemble, place one cake layer on serving plate. Spread with 1 cup whipped topping, then half the cherry pie filling mixture. Top with second layer. Spread remaining pie filling to within 1 1/2-inches of cake edge. Decorate cake edge with remaining whipped topping. Garnish with sliced almonds.
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TESSAWAL (1 discussion) on Sep 12, 2012 at 11:09 AM
this recipe looks very good and I am definately going to try it, I might even use different fruit topping too..
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jonesee (1 discussion) on Feb 8, 2012 at 12:24 PM
Made this torte a couple of times, but used the new Triple Chocolate Cake Mix....it was delicious! Didn't have any to take home with me, both times!
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suestamper2 (1 discussion) on Jan 22, 2012 at 05:03 PM
I made this recipe and it is delicious - we put it in the refrigerator before cutting it so that the cool whip could set and didn't have any trouble once we served it. Stayed together nicely.
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omega_red (1 discussion) on Dec 17, 2011 at 07:19 PM
I really want to make this but I'm worried the whipped cream will not be thick enough to hold the cake together... Is there a better filling that just plain old whipped cream that someone could please share with me?
Comment by: jonesee (1 discussion) on Feb 8, 2012 at 12:22 PM
When i made this last time....i thought the same thing, so what i did was add a little cream cheese to the whipped cream mixture, therefore making it stiffer!! And it worked, i didn't add a lot, just a little at a time, until it was at the consistency that I wanted! Hope this helps.
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sassyone04979 (2 discussions) on Nov 23, 2011 at 02:46 AM
im going to make this tomorrow but i noticed that it said to decorate cake edge with remaining whipped topping but the picture doesnt show any whipped cream on the top...........did u guys put whipped cream on top? Also do u think mixing the whipped cream with 8oz cream cheese will help it sit better and not slide? Im bringing it over to my sisters and Im worried about the trip over if the cream will melt or slide, u know what I mean? ty for ur help
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Kellyanne5156 (1 discussion) on Aug 11, 2011 at 01:37 PM
I made several mistake and the cake still turned out deliciously.
I added a whole can of cream cheese icing to cool whip (which was not non-dairy so i had to refrigerate the cake right away - tasted great cold!)
Also forgot to mix the almond extract in..obviously not a big deal so don't sweat it if you don't have it.
I added a whole can of cream cheese icing to cool whip (which was not non-dairy so i had to refrigerate the cake right away - tasted great cold!)
Also forgot to mix the almond extract in..obviously not a big deal so don't sweat it if you don't have it.
No Rating
KynettaB (1 discussion) on Mar 16, 2011 at 01:59 PM
made the chocolate cherrry torte and loved it :)
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cakesrme (7 discussions) on Mar 9, 2011 at 09:13 PM
i made this recipe into a torte for the ladies at work. they were over the moon for it.
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aagambler (1 discussion) on Feb 26, 2011 at 03:23 PM
need coupons for duncan hines cake mixes
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nenethsc (1 discussion) on Feb 12, 2011 at 09:01 PM
i made this cake using red velvet cake mix instead of choco.cake mix, and use butter frosting for whipped topping,,it turns out really good... my friend loves it... and i do too...
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Sunnycuts003 (1 discussion) on Feb 2, 2011 at 04:01 PM
Im thinking of using a cream cheese and powder sugar filling for this...I seen it on the box at store and didnt know what the middle was so I guessed...ill let ya know after i make it!
Comment by: Sunnycuts003 (1 discussion) on Feb 3, 2011 at 05:59 AM
Ok the crean cheese and powder sugar filling worked and really made it delicious....we loved it! Just make sure you chill it before cutting into it.
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gailtacht (1 discussion) on Dec 23, 2010 at 06:07 PM
I was thinking of putting it in a triffle dish also but was wondering if you served by the spoonfull or how you served it?
Comment by: phood1051 (no discussions) on Dec 27, 2010 at 11:05 AM
I make this all the time using a triffle dish. You just spoon it out! Everyone loves it. I layer chocolate cake, cherry pie filling & then cool whip, repeating...ending with cool whip and I usually put chocolate shavings on top with a little spoonful of the cherry pie filling in the middle.
I also, use spice cake, apple pie filling and cool whip - the same as above.
I also, use spice cake, apple pie filling and cool whip - the same as above.
Comment by: specialkmays@gmail.c (1 discussion) on Nov 24, 2012 at 06:31 PM
I also used the trifle bowl and it was a hit. I had a few extra choc.chips from the cheesecake recipe that I used. It was awesome!
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JUDY.LEADEN (1 discussion) on Dec 10, 2010 at 01:42 PM
I made this cake for Christmas Eve 2009 but was afraid it would slide apart so I made it in a trifle dish. It was such a hit! Making it again this weekend for my son's GFs birthday - red velvet is her favorite and she loved this last Christmas! So making in a trifle dish gives it my 5 stars!
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leelee08 (2 discussions) on Nov 10, 2010 at 03:47 PM
I made this cake last night and it tastes amazing!!! The only reason I didnt make it 5 stars was because the layers didnt stay together when you cut the cake. I guess the cool whip wasnt thick enough to "glue" the layers together.
