Swiss Cherry Torte Cake Mix Cake

Dienia B.'s Note:

From Darlene Kossman. It is from Better Homes and Gardens bonus book; a very old recipe; looks very pretty though; good for Valentine's day.

• Total Time: 1 hrs
• Prep Time: 30 mins
• Cook Time: 30 mins

Ingredients:

Serves: 6

Yield: 1.0 cake

• 19 ounces white cake mix
• 4 egg whites
• 1/3 cup oil
• 1 1/3 cups water
• 1/4 teaspoon almond extract
• red food coloring
• 1 (21 ounce) can cherry pie filling
• 1 teaspoon orange peel
• 3 cups whipped topping

Directions:

1. Mix cake mix with egg whites, oil, and water.
2. Add almond extract to batter.
3. Remove 1/3 of the batter to another bowl; stir in 10 to12 drops red food coloring.
4. Spoon pink and white batters alternately into two greased and floured 9x1-1/2 inch cake pans.
5. Cut though batter with a knife to marble.
6. Bake in 350 degree Fahrenheit oven for 25 to 30 minutes.
7. Remove from pans.
8. Stir together pie filling and grated orange peel.
9. In another bowl mix Cool Whip with 8 to 10 drops red food coloring.
10. Place one cake on a serving plate.
11. Make a border of whipping topping on edge 1 inch wide and 1/2 inch tall; fill with 1/2 the cherry pie filling mixture.
12. Top with second layer.
13. Make another border of whipped topping; fill with remaining cherry pie filling mixture on top.
14. Frost sides with remaining topping.
15. Chill 3 hours.