Red Velvet Cherry Torte Recipe

Ingredients

1 pkg Duncan Hines Moist Deluxe Red Velvet Cake Mix
1 can (21 ounces)Cherry Pie Filling
1/4 tsp almond extract
1 (8 oz) container non-dairy frozen whipped topping, thawed
1/4 cup toasted sliced almonds

Preparation

Step 1

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.

To assemble, place on cake layer on heat resistant serving plate. 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 1/2 inches of cake edge. Decorate cake edge with remaining whipped topping. Garnish with sliced almonds.
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REVIEWS:

I have made this severly times for family parties, but iI make it with fresh strawberrys an a topping of strawberry cream glaze!

I have made this several times but I make it with 1 Liter of Cool Whip and cover all the sides. This is our favorite desert recipe.

I followed the advice that someone else suggested by adding 8oz cream cheese to the whip cream. The cake held up to cutting. I also sprinkled mini chocolate chips on top. I used a small sandwich size Ziploc bag and cut the corner off to use as a decorating bag as I was making this at a friend’s house for her daughter's 9th birthday and did not have a decorating bag available, it made perfect dollops that held each candle. We had a black, red & white theme. The cake was a big success and the chocolate chips were softer on the second day. I think it needed more chocolate chips as it added a nice flavor to the cherries and cream cheese whip cream. (I did not use any sliced almonds or extracts.)

I make this for my husband each year for this birthday. Everyone loves it! I add 1 teaspoon almond extract to mix and to cherries.

Made this cake for Christmas. It was a WOW! Wish I could add a photo. After reading several of the reviews, I made a few adjustments. Added 2 tsp. of cocoa powder to cake batter; mixed full can of cream cheese frosting to 8 oz. container of whipped topping and refridgerated overnight. Assembled cake the next day. (It made more topping than I needed) It held up alot better than straight whipped topping would have. Will definitely make again!

Making this for the first time and after reading all the comments. I'm keeping my fingers crossed. Hope it turns out good and the family likes it.

I made this for our ladies Christmas party this past weekend. Instead of using 2 round pans, I used a 13 x 9 pan. I topped it with some Christmas tree sprinkles. It was the hit of the party!!

Made this for Mother's Day dinner this year, everybody loved it! It was a bit messy, but I kinda attributed it to me being kinda new at some of this.

I make 3 cakes for the Reservation Steak dinner this weekend. We served 36. For each cake, I added 1- 4 serving box of Vanilla Instant Pudding (mixed with 1/2 the recommended amount of milk) then folded the pudding mixture into the non-dairy whipped topping. This prevented the topping from turning watery. It does need to be REFRIGERATED COLD!!! before assembling; however, there were lots of Oh's and "that looks Delicious" in the dining area and no leftovers! Would have been a GREATER RECIPE, except Duncan Hines stopped printing the recipe on the side of the box. It took 2 trips to the store to acquire ALL the extra ingredients.

Upon reading the reviews about how messy this is, I made mine into a trifle. I used a large trifle bowl and layered red velvet bites sized pieces with cherries and the whipped cream (with I thickened with cream cheese and flavored with almond extract) It was tasty and beautiful!

Great mix of flavors: however, very messy to make! The first time I made this, it literally melted & fell apart during the assembling of it. The second time I added roughly 3-4 tbsp of cream cheese to the Cool Whip which helped it stay together and also gave it more of a 'from scratch' taste. **Needs to be refrigerated**
definitely. Just take your time and be patient while making this!

Great recipe, I added a couple more tablespoons of cocoa in the mix, mixed cream cheese frosting with the whipped cream so it would hold together better. It does have to be refrigerated.

I've made this cake before for my mom's birthday and I am making it once again for her birthday!

Love this recipe! It's a family favorite. Very festive. Perfect for the holidays.

I use to bake 3 cakes a month for a Scuba Diving Club, I would bake this cake using a bundt pan. I would make a tunnel in the center of the cake and fill it with cherry pie filling and cake then put the top layer on top and use cool whip on top with the cherry that I had left over. I would not go home with even crumbs left on the serving plates. AWESOME cake!