Ingredientes para Swiss Cherry Torte Cake Mix Cake
- White Cake Mix
- 4 large egg whites (or 1/2 cup egg whites from a carton)
- 1/3 cup vegetable oil
- 1 cup water
- 1 teaspoon almond extract
- 10-12 drops red food coloring
- 1 (21 oz) can cherry pie filling
- 1 tablespoon grated orange zest
- Whipped Topping
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Swiss Cherry Torte Cake Mix Cake? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
Como fazer Swiss Cherry Torte Cake Mix Cake
- Preheat oven to 350°F (175°C). Grease and flour two 9x1 1/2-inch round cake pans.
- In a large bowl, combine one box (15.25 oz) white cake mix, 4 large egg whites (or 1/2 cup egg whites from a carton), 1/3 cup vegetable oil, and 1 cup water.
- Add 1 teaspoon almond extract to the batter and mix well.
- Divide the batter into two bowls: one containing approximately 1/3 of the batter and the other containing the remaining 2/3.
- To the smaller bowl (1/3 of batter), add 10-12 drops of red food coloring and mix until a vibrant pink color is achieved.
- Spoon the pink and white batters alternately into the prepared cake pans, creating a marbled effect. Use a knife to swirl the batters together for a more dramatic marble pattern.
- Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.
- While the cakes are cooling, prepare the cherry filling: In a medium bowl, gently stir together 1 (21 oz) can cherry pie filling and 1 tablespoon grated orange zest.
- In another bowl, whip 1 (8 oz) container of cool whip with 8-10 drops of red food coloring until lightly pink.
- Once the cakes are completely cool, place one layer on a serving plate.
- Pipe or spread a 1-inch wide border of whipped topping around the edge of the cake, creating a ½-inch tall wall.
- Fill the center with half of the cherry pie filling mixture.
- Top with the second cake layer.
- Repeat steps 12 and 13 using the remaining whipped topping and cherry pie filling.
- Frost the sides of the cake with the remaining whipped topping.
- Refrigerate for at least 3 hours before serving to allow the flavors to meld and the cake to set.
Nutrition Information (Approximate per serving)
Sodium
28 g
Sugar
207g
Fat
36g
Carbs
34g
