Black Forest Torte

By ChefDrea

Ingredients

• 1 pkg (510/515 g, 2-layer size) devil's food cake mix
• 1 cup sour cream, light or regular
• 2 cups frozen whipped topping, thawed
• 3/4 tsp almond extract, divided
• 1 pkg (4-serving size) vanilla instant pudding
• 1 can (540 ml) cherry pie filling
• 1/4 cup almonds, chopped

Details

Servings 16

Preparation

Step 1

1. Preheat oven to 350°F/180°C. Spray Deep Dish Baker with vegetable oil using Kitchen Spritzer. Prepare cake mix according to package directions; pour batter into Baker. Bake 40-45 minutes or until Cake Tester inserted in centre comes out clean. Cool on Nonstick Cooling Rack 15 minutes. Remove from Baker; cool completely. Cut cooled cake in half horizontally using Serrated Bread Knife. Place bottom half of cake on serving plate.

2. For filling, combine sour cream, whipped topping, and ½ tsp/2 ml almond extract in Classic Batter Bowl using Stainless Steel Whisk. Add pudding mix; whisk vigorously until mixture is smooth and thick. Fill Easy Accent(TM) Decorator with cream filling; set aside. Spread remaining filling over bottom cake layer using Large Spreader.

3. In Small Batter Bowl, combine pie filling with ¼ tsp /1 ml 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/2.5 cm from edge with Easy Accent(TM) Decorator. Fill centre with remaining pie filling. Chop almonds using Food Chopper; sprinkle over piped cream. Serve using Slice 'N Serve(TM).

Yield: 16 servings

Per serving: 343 calories; 5 g protein; 17 g total fat; 3 g sat fat; 46 g carbohydrate; 0 g fibre; 42 mg cholesterol; 403 mg sodium