Swiss Cherry Torte Cake Mix Cake

Recipe by Dienia B.
READY IN: 1hr
SERVES: 6
YIELD: 1 cake
UNITS: US

INGREDIENTS

Nutrition
  • 19
    ounces white cake mix
  • 4
    egg whites
  • 13
    cup oil
  • 1 13
    cups water
  • 14
    teaspoon almond extract
  • red food coloring
  • 1
    (21 ounce) can cherry pie filling
  • 1
    teaspoon orange peel
  • 3
    cups whipped topping

DIRECTIONS

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