From PILLSBURY BAKING
Makes 10 slices
This torte is sure to be a crowd-pleaser to sweeten up your next meal.
Nonstick cooking spray
1/2 cup butter, softened
3/4 cup sugar
1 teaspoon vanilla extract
1/2 cup PILLSBURY BEST All Purpose Flour
1/3 cup PILLSBURY BEST Almond Flour
1/3 cup unsweetened cocoa powder
1/4 teaspoon baking powder
1/4 teaspoon salt
1 cup cold heavy cream
1/4 cup powdered sugar
1/8 teaspoon almond extract
1 (15 oz.) can sour or tart cherries, drained
1/3 cup sliced almonds, toasted, cooled
1.Heat oven to 350 degrees. Coat bottom of 9” springform pan with no-stick cooking spray.
2.Beat butter, sugar, and vanilla in large bowl with mixer on medium speed until blended. Beat in eggs. Stir together flours, cocoa, baking powder, and salt in small bowl. Gradually add to creamed mixture, beating until well blended. Spread in prepared pan.
3.Bake 25 to 30 minutes, or until cake is set in center. (Cake will not test done with toothpick.) Cool completely in pan on wire rack.
4.Beat cream, powdered sugar, and almond extract in medium bowl with mixer on medium-high speed, until stiff peaks form. Arrange cherries in center of torte in single layer. Spread whipped cream mixture over top, to within 1-inch of edges. Sprinkle with almonds. Chill until ready to serve.
Find this recipe and more holiday treats at pillsburybaking.com