Cherry-Almond Torte

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

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Prep Time 20 min
Total Time 3 hr 10 min
Servings 12

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

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Directions

1 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.
2 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.
3 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.)
4 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.

EXPERT TIPS

Expert Tips

Lemon-Almond Torte: Substitute 1 can (15.75 oz) lemon pie filling for the cherry pie filling.

Start with a purchased, round angel food cake instead of making it from the mix and you've got one of the easiest, prettiest desserts around! If you don't want to take the time to cut the cake into layers and fill it, just spoon the marshmallow creme and cherry pie filling on top of the cake slices and sprinkle with the almonds.

Got questions? Our experts have the answers. Ask Betty now.