Viennese Cherry Cheese Torte

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10 Servings
100% would make this recipe for Viennese Cherry Cheese Torte again.

From GREAT AMERICAN BRAND NAME RECIPES COOKBOOK, page 356.

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Viennese Cherry Cheese Torte Ingredients

1 package Duncan Hines Butter Recipe Golden Cake Mix	2/3 cup Sugar
3 ea large Eggs	1/4 teaspoon Nutmeg Ground
1 stick Butter Softened	2 tablespoon Milk
2/3 cup Water	2 ea 21-ounce Cherry Pie Filling Comstock Brand is good
11 ounces Philadelphia Cream Cheese Softened

Instructions for Viennese Cherry Cheese Torte

1. Preheat oven to 375. Grease and flour two 8x1 1/2 or 9x1 1/2 inch round layer pans

2. Combine dry cake mix, eggs, butter, and water in large mixer bowl. Mix, bake, and cool as directed on package. Refrigerate layers to make splitting easier. Split each cake into 2 thin layers.

3. For filling, beat cream cheese, sugar, nutmeg, and milk until smooth.

4. Place one layer on cake plate. Spread with 1/2 cup cream cheese filling; top with 1/2 cup cherry filling. Repeat layers, ending with cake layer.

5. Spread remaining cream cheese filling over top layer and top with remaining cherry filling.

6. Refrigerate until ready to serve.

Main Ingredient: CakeCuisine: American

Ingredient Insight - look inside this recipe

Butter

Cream Cheese

Eggs

Milk

Nutmeg

Sugar

Tried Easy Cakes Desserts American

for flavor and categorization

Deb1958

This is a great recipe, easy to make, and everyone always raves and thinks you spent hours! I haven't made it for years and had misplaced my recipe. I logged on hoping to find something similar and there was the original. My family has been making this torte for over 30 years. We have even created a cupcake version with miniture cupcakes for a festive party creation. I use 3 - 8" cake pans and do it that way as opposed to slicing the cooled layers, still works great and takes half the time.
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