Swiss Cherry Torte Cake Mix Cake Food

CHERRY TORTE CAKE

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).

SWISS CHERRY TORTE CAKE MIX CAKE

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.

CHERRY DEVIL'S FOOD CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
• Combine cake mix, cherry pie filling, eggs, and oil in a large bowl with an electric mixer on low speed until moistened, about 30 seconds. Beat at medium speed until a light and fluffy batter forms, about 2 minutes. Pour batter into prepared baking dish.
• Bake in preheated oven until a toothpick inserted into the center comes out clean, 26 to 30 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.
• Heat sugar, butter, and milk together in a saucepan over medium heat. Simmer, stirring constantly, until smooth and thickened, about 5 minutes. Remove from heat, add chocolate chips, and stir until dissolved. Set aside to cool and thicken to icing consistency, about 20 minutes.
• Poke holes in top of cake. Pour chocolate icing over cake, allowing it to run down edges of cake.

CHERRY VANILLA CAKE WITH SWISS BUTTERCREAM FROSTING RECIPE - (4.4/5)

Steps:

• Preheat oven to 340 degrees. Grease two 9-inch pans and line with parchment paper. Beat the butter and sugar together in the bowl of a stand mixer until creamy. In a separate bowl, whisk together flour, salt and baking powder . Combine milk,cherry juice and almond extract, and cherry concentrate (if using) and add alternately to the butter and sugar with the flour mixture. In a small bowl, sprinkle the 2 tablespoons of flour over the diced cherries and stir until the flour has been completely absorbed. Note: It's okay if the cherries still have a little juice on them after this. Stir cherries into the batter. Stir in food coloring if desired (I didn't use it). Fold stiffly beaten egg whites into the batter-- don't stir, or you will lose the "air" from the egg whites. Pour into prepared cake pans and bake for 22-24 minutes, depending on your oven. Remove from pan and allow to cool completely on a wire rack. Vanilla Swiss Meringue Buttercream Frosting: 5 egg whites 1 cup sugar Pinch of salt 1 pound (4 sticks) unsalted* butter, cubed, at room temperature 3 teaspoons vanilla extract 1/2 tsp almond extract (optional) Set a saucepan filled one-third full of water over medium-high heat and bring to a simmer. Whisk together the egg whites, sugar, and salt in a large heatproof bowl**. Set over the simmering water and whisk until the mixture is hot to the touch (about 120) and the sugar has dissolved. **NOTE: I use a Kitchen Aid Stand mixer, so I prefer to use the stainless steel bowl over a pot of simmering water-- one less step! Transfer the mixture to the bowl of a stand mixer (if you followed my tip, you can skip this part) fitted with the whisk attachment. Beat on low speed for 2 minutes. Increase to medium-high until stiff peaks are formed. Continue beating at medium-high speed until the mixture is fluffy and has cooled (the mixing bowl should feel cool to the touch). Turn the mixer off and switch from the whisk attachment to the paddle* (*NOTE: I don't switch to the paddle, and so far no problems). Turn the mixer on medium-low and add the butter, a few cubes at a time, beating until well incorporated before the next addition. Add the vanilla extract, and almond extract (if using). Divide batter and tint with food coloring, if desired. I kept a little un-tinted frosting out to pipe around the edges of the cake. Beat until the frosting is thick and completely smooth. Store in an airtight container until ready for use. NOTE: For the piped edges and decorations, I made a traditional buttercream (made with powdered sugar, butter and heavy cream) because I'm more comfortable piping a buttercream. Swiss buttercream is much silkier and smoother, and that can be a challenge for my intermediate piping skills. Plus, I do like a traditional buttercream as well!

CHOCOLATE CHERRY CAKE I

Steps:

• Combine cake mix, cherry pie filling, and three eggs. Mix until well blended.
• Bake in well greased and floured 9 x 13 pan. Bake at 350 degrees F (175 degrees C) for 35 to 40 minutes.
• To Make Frosting: Combine sugar, butter or margarine, and milk. Bring to a boil, stirring constantly, and cook 1 minute.
• Remove from heat.
• Stir in chocolate pieces until melted and smooth.
• Frost when cake is cool.

CHERRY-CHEESE CAKE

Steps:

• Prepare cake mix according to package directions. Pour into two greased 13x9-in. baking dishes. Bake at 350° for 20 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack. , In a bowl, beat the cream cheese and sugar until fluffy; fold in the whipped cream. Spread over each cake. Top with pie filling. Chill 4 hours or overnight.

SOUTHERN CHOCOLATE TORTE

Steps:

• In a large bowl, sift the cake and pudding mixes. In another bowl, whisk the eggs, milk and oil. Add to dry ingredients; beat until well blended. , Pour into three greased and floured 9-in. round baking pans. Bake at 350° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely., In a large bowl, beat the cream cheese and sugars until smooth. Finely chop eight candy bars; stir into cream cheese mixture. Fold in whipped topping. , Spread frosting on cake plate, between layers and over the top and sides of the cake. Chop the remaining candy bars; sprinkle over top and along bottom edge of cake. Cover and refrigerate overnight. Store in the refrigerator.