Red Velvet Cherry Torte

Red Velvet Cherry Torte

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"Red Velvet Cherry Torte garnished with icing and toasted almond slivers create this easy and delicious cake."
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1 h 45 m servings 380 cals
Serving size has been adjusted!

Original recipe yields 12 servings



  • Calories:
  • 380 kcal
  • 19%
  • Fat:
  • 17.1 g
  • 26%
  • Carbs:
  • 53.7g
  • 17%
  • Protein:
  • 4.4 g
  • 9%
  • Cholesterol:
  • 46 mg
  • 16%
  • Sodium:
  • 292 mg
  • 12%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  • Prep

  • Cook

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  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9-inch round cake pans.
  2. Prepare, bake and cool cake according to package directions.
  3. Combine cherry pie filling and almond extract in small bowl; stir.
  4. To assemble, place on cake layer on heat resistant serving plate. Spread with one cup whipped topping, then half of the pie filling mixture. Top with second cake layer. Spread remaining pie filling mixture to within 1 1/2 inches of cake edge. Decorate cake edge with remaining whipped topping. Garnish with sliced almonds.


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Excellent recipe! I did not have almonds or almond extract, so I left them out. I substituted some of the liquid from the cherries in the cake in place of some of the water. Taking a suggestio...

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