Sometimes we just hunger for cake, so here are two cakes from Better Homes and Gardens.
Swiss Cherry Torte
(1) 2 layer size white cake mix
1/4 tsp almond extract
Red food coloring
1 (1 lb. 5 oz.) can cherry pie filling
1 tsp. grated orange peel
2 (2 to 2-1/2 oz.) pkg. dessert topping mix
Prepare cake mix per package directions, adding almond extract.
Remove 1/3 of batter to another bowl; stir in 10-12 drops red food coloring.
Spoon pink and white batters alternately into 2 greased and floured 9” x 1-1/2” layer cake pans. Cut through batter with knife or spatula to marble. Bake at 350 degrees for 25-30 minutes.
Cool in pans 10 minutes. Remove from pans to racks to cool completely. Stir together pie filling an orange peel.
Prepare dessert topping mix per package directions, adding 8-10 drops red food coloring. Place one cake layer on serving plate.
Make border of dessert topping mix 1-inch wide and 1/2-inch high around edge of cake layer. Make border same as before.
Fill with remaining cherry mix. Frost sides with remaining whipped topping. Chill 2-3 hours.
It is party special.
Orange Rum Yum Cake
Two 1 lb. 1 oz. pkg. pound cake mix
2 Tbsp. shredded orange peel
2 tsp. shredded lemon peel
1 cup sugar
1 cup orange juice
3 Tbsp. lemon juice
2 Tbsp. rum
Prepare pound cake mixes together per package directions, adding the orange and lemon peel. Turn into 10-inch fluted tube pan. Bake at 350 degrees for 1 to 1-1/2 hours, till done. Cool in pan 10 minutes; remove to cooling rack and cool 20 minutes more.
Place on serving plate. Using long-tined fork or skewer, punch holes in top of cake at 1-inch intervals. Combine sugar, juices and rum; bring to boiling. Spoon very slowly over cake, a small amount at a time, allowing cake to absorb sauce. Use all of syrup. Chill cake until served.
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Until next time,