Viennese Cherry Cheese Torte

Viennese Cherry Cheese Torte

Ready in 30 minutes

From GREAT AMERICAN BRAND NAME RECIPES COOKBOOK, page 356.

"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."

- Deb1958

Top-ranked recipe named "Viennese Cherry Cheese Torte"

4.5 avg, 4 review(s) 100% would make again

Ingredients

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

Original recipe makes 10

Servings  

Preparation

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.

Credits

Added on Award Medal
Calories Per Serving: 586 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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Soooo yum-o! Thks for sharing. I had french vanilla cake on hand and it was delicious...
jillczar 3 years ago
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.
Deb1958 5 years ago
vogelap 7 years ago
[I posted this recipe.]
vogelap 7 years ago
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