Swiss Cherry Torte Cake Mix Cake Recipes

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.

SWISS CHERRY CHEESE TORTE

Steps:

• Preheat oven to 350 degrees.
• Combine cake mix with oil, water and eggs.
• Bake in 2 (8 inch) greased and floured round cake pans for 35 to 40 minutes.
• Cool.
• Split each layer into 2 thin layers.
• For frosting cream vanilla frosting, cream cheese and lemon juice.
• Spread frosting over cake layers, then cherry pie filling on top of frosting.
• Continue, ending with pie filling on top.
• Store cake in refrigerator.

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).

TRADITIONAL SWISS CARROT CAKE (AARGAUER RUEBLI TORTE)

Steps:

• Combine carrots and nuts in a mixing bowl.
• In a small bowl, combine breadcrumbs with the spices and baking powder, then blend into the carrot mixture.
• Beat the egg yolks until thick and lemony.
• Gradually beat the granulated sugar into the yolks, along with the lemon rind and the Kirsch (more authentic) or lemon juice (if you don't like to use alcohol in your cooking).
• Beat this mixture until thick, then stir into the carrot mixture.
• Beat egg whites in a clean bowl until stiff peaks form, then fold them gently into the carrot mixture- do not overmix.
• Line an 8" springform pan with waxed paper or parchment.
• Grease pan (including the paper lining) and dust with a very light sprinkling of fine dry breadcrumbs.
• Shake pan to make sure breadcrumbs coat evenly.
• Pour batter into the pan and bake in a preheated moderate oven at 350 F for 1 hour, or until a cake tester comes out clean.
• Let cool.
• Mix together glaze ingredients.
• Remove sides from pan and set cake on a wire rack that has been set over wax paper to catch the drips.
• Spoon the glaze over the top of the cake and sides, using a spatula to even out the glaze as you prefer.
• Garnish with some candied fruits, if desired.
• Store in a tightly covered cake box.
• This cake improves with age.