Swiss Cherry Torte Cake Mix Cake Recipes

Steps:

• 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.

Steps:

• Nut Layer:.
• Beat the egg whites until stiff and fold in half (1/4 cup) powdered sugar.
• Combine the remaining sugar, nuts and cornstarch, then fold this into the stiff egg whites.
• Bake two layers from the mixture, using a spring form. at 350F for 10-15 minutes. (I trace 2 circles on parchment using the 9 or 8" spring form Place the parchment on a baking sheet Then I divide the batter between the 2 circles and lightly smooth to the lines of the circle then bake at 350 for 10 to 15 minutes. This is like a large macaroon and should be dry when done.
• Biscuit Layer:.
• In a large bowl beat the egg yolks with 3 Tbsp warm water until creamy then add ¼ cup of powered sugar.
• In a medium bowl beat the egg whites with the remaining ¼ cup sugar until stiff.
• Fold the egg whites into the yolks and add the flour, cornstarch, baking powder and lemon zest to make a batter.
• Using the same sized spring form as for the nut layer, grease or line with parchment then add batter.
• Bake for 20 minutes at 350°F.
• Butter Cream:.
• Beat the butter until creamy.
• Add the sugar and egg yolk and lastly the Kirsch.
• Divide into 3 portions.
• To Finish:.
• Let all the layers cool.
• Spread 1/3 of the butter cream on the nut layer.
• Stack a biscuit layer on top.
• Sprinkle the biscuit layer with Kirsch then spread on the next 1/3 butter cream .
• Lay the second nut layer on top.
• Spread the remaining butter cream on top and on sides.
• Dust the top with the powdered sugar.
• Sprinkle the sides with nuts.
• Using a knife mark the top, powdered sugar in diamond.

Steps:

• Mix oil and sugar together with mixer.
• Beat in 1 egg at a time until light and fluffy.
• Add remaining ingredients and mix well.
• Grease jelly roll pan (10 1/2 x 15 1/2).
• Pour 2/3 of the batter in pan.
• Spoon entire can of cherry pie filling over the batter in pan, then gently swirl through with a knife.
• Pour remaining batter over and gently swirl through with a knife.
• Bake 35-45 minutes at 350 degrees.
• Cool until warm, and then drizzle with a powdered sugar glaze (1 cup powdered sugar and a tbl. or so of milk, blended well with fork).

Steps:

• Preheat oven to 350 degrees.
• Combine cake mix with oil, water and eggs.
• Bake in 2 (8 inch) greased and floured round cake pans for 35 to 40 minutes.
• Cool.
• Split each layer into 2 thin layers.
• For frosting cream vanilla frosting, cream cheese and lemon juice.
• Spread frosting over cake layers, then cherry pie filling on top of frosting.
• Continue, ending with pie filling on top.
• Store cake in refrigerator.