Duchess Torte Recipe
Ingredients
1 loaf angel food cake, ready-made
1 pkg. Estee 4-in-l Frosting Mix
1 tsp cherry flavoring
2 cup prepared nondairy whipped topping
1 cup pitted dark cherries
1/4 cup crushed pineapple, well drained
1/4 cup chopped almonds
Directions
Slice cake into four layers.
Prepare frosting mix as directed on package, adding the 1 t. (5 mL) cherry flavoring.
Allow frosting to cool.
Beat cooled frosting slightly to loosen.
Gently fold frosting into the nondairy whipped topping.
Reserve 1/2 c. (125 mL) of the frosting-topping mixture for top of cake.
Quarter cherries; then set aside 6 to 10 for top decoration.
Fold remaining cherries and the pineapple and almonds into non-reserved frosting-topping mixture.
Fill layers.
Spread top of cake with reserved frosting; then decorate with reserved cherries.
Refrigerate.
Prepare frosting mix as directed on package, adding the 1 t. (5 mL) cherry flavoring.
Allow frosting to cool.
Beat cooled frosting slightly to loosen.
Gently fold frosting into the nondairy whipped topping.
Reserve 1/2 c. (125 mL) of the frosting-topping mixture for top of cake.
Quarter cherries; then set aside 6 to 10 for top decoration.
Fold remaining cherries and the pineapple and almonds into non-reserved frosting-topping mixture.
Fill layers.
Spread top of cake with reserved frosting; then decorate with reserved cherries.
Refrigerate.
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