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1
Heat oven to 350F
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2
Grease bottoms only of two 9-inch round cake pans with shortening or cooking spray.
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3
In large bowl, beat all cake ingredients with electric mixer on low speed just until combined; beat on medium speed 2 minutes.
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4
Pour and spread batter evenly into pans.
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5
Bake 25 to 30 minutes or until toothpick inserted in center comes out clean.
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6
Cool 10 minutes; remove from pans to cooling racks.
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7
Cool completely, about 30 minutes.
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8
Meanwhile, in 2-quart saucepan, mix pie filling and cornstarch.
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9
Cook over medium heat about 7 minutes, stirring constantly, until mixture comes to a boil.
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10
Remove from heat to cool.
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11
In medium bowl, beat whipping cream on high speed until soft peaks form.
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12
Beat in cream cheese spread until fluffy.
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13
Reserve 1/2 cup whipped cream mixture for garnish.
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14
Stir almonds into remaining cream mixture.
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15
With serrated knife, cut each cake layer in half horizontally.
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16
To assemble torte, place 1 half cake layer on serving plate; spread with 1 cup almond cream.
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17
Top with second half layer; spread with 1 cup cherry mixture.
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18
Top with third half layer; spread with 1 cup almond cream.
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19
Place remaining half layer on top.
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20
Spoon remaining cherry mixture on top of torte, spreading almost to edge.
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21
Frost side of torte with remaining 1 1/4 cups almond cream.
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22
Spoon reserved 1/2 cup whipped cream mixture into decorating bag with large star tip.
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23
Pipe cream around top edge of torte.
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24
Refrigerate about 2 hours before serving.
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25
Store in refrigerator.
