Swiss Cherry Torte

  • 1 box white cake mix (plus the ingredients required on box)
  • 1 box white frosting mix (I suggest Betty Crocker or Jiffy brands)
  • 1 & 1/2 cups heavy whipping cream
  • 1 can (1 lb. 5oz.) cherry pie filling
According to directions, prepare and bake your favorite boxed, white cake mix in layers (8" or 9" rounds); allow to cool. In a small mixing bowl, stir together 1 & 1/2 cups heavy whipping cream and one box white (dry) frosting mix; chill one hour, then beat until stiff. To assemble torte, place bottom cake layer on desired serving dish; spread 1 cup of prepared frosting on top of bottom layer. Spoon approximately a quarter of the contents of 1 (21 ounce) can cherry pie filling on top of frosted layer; cover with top cake layer. Frost top layer with remaining frosting (frosting the sides of the torte is optional); evenly spoon remaining cherry pie filling over the top of cake, allowing it to drizzle down the sides. Keep finished cake chilled before and after serving. Enjoy!