Black Forest Torte
1 package (18.25 oz.) devils food cake mix (plus cake mix ingredients)
1 cup sour cream
1 container (8 oz.) frozen whipped topping, thawed
3/4 teaspoon almond extract, divided
1 package (3.4 oz.) white chocolate instant pudding mix & pie filling
1 can (24 oz.) cherry pie filling
1/4 cup almonds, chopped
Preheat oven to 350°F. Spray a deep dish baker with vegetable oil. Prepare cake
mix as directed; pour batter into baker. Bake 40-45 minutes or until cake tester
comes out clean. Cool completely.
Cut cool cake in half horizontally. Combine sour cream, whipped topping & 1/2
tsp of the almond extract in a bowl. Add pudding mix & whisk vigorously until
mixture is blended & very thick. Fill a decorator with cream filling; set aside.
Spread remaining filling over bottom cake layer using spreader.
In a bowl, combine pie filling with remaining 1/4 tsp of almond extract.
Carefully spread half of the pie filling over cream layer.
Top with remaining cake later. Using decorator, pipe cream filling around top of
cake, 1" from edge. Fill center with remaining pie filling. Chop almonds using;
sprinkle over pie filling. Serve
Yield: 16 servings