Chocolate Cherry Torte

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1/2 tsp almond extract
1 can(s) cherry pie filling
4 eggs
1 tsp vanilla extract
3/4 c sugar/ divided 1/2 & 1/4 cups
1/2 c all purpose flour
1/3 c cocoa powder
1/2 tsp baking powder
1/4 tsp salt
1/3 c water
1 Tbsp sugar
3 c cool whip topping
1 bag sliced almonds

The Cook

Cathy Roland Recipe
Cooked to Perfection
Doyle Springs, CA
Member Since Jun 2012
Cathy's notes for this recipe:
Favorite Christmas Treat
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Stir almond extract into pie filling. Chill. Line a 15x10 sheet pan with wax paper and spray with cooking spray. Preheat oven to 375 degrees.
Beat egg yolks and vanilla 2 min on high speed. Gradually add 1/2 c. sugar continue beating 2 min. Combine flour, cocoa, 1/4 c. sugar, baking soda and salt. Add to egg yolk alternately with water on low speed. Beat egg whites with 1 tbsp. sugar until stiff peaks form. gently fold in chocolate mix. Spread evenly in prepared pan and bake for 14 to 16 min or until top springs back. Cool cake
Cut cake into 4 equal pieces. layer, cake, whipped cream, cake, ring edge with whip topping on second layer then fill the center with 1/2 cherry pie filling, cake, whip topping, cake, pipe the edge of the top cake and fill with remaining pie filling. Spread remaining topping on the sides and press almonds into the sides. Chill and slice.

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user Cathy Roland sierramountaingirl - Jul 24, 2012
I shared a photo of this recipe. View photo

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