CHERRY-ALMOND TORTE

Cherry-Almond Torte image

Enjoy this mouthwatering angel food torte layered with cherries and almonds - perfect dessert to impress your family.

Provided by Betty Crocker Kitchens

Categories Dessert

Time 3h10m

Yield 12

Number Of Ingredients 6

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 (21 oz) cherry pie filling
1/4 cup sliced almonds, toasted

Steps:

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.
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.
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.)
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 Facts : Calories 240, Carbohydrate 51 g, Cholesterol 0 mg, Fat 1/2, Fiber 1 g, Protein 4 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 280 mg, Sugar 41 g, TransFat 0 g