Cherry Cordial Torte - Carolina Country

Cherry Cordial Torte

3.0/5 rating (10 votes)
Cherry Cordial Torte


  • Nonstick cooking spray with flour
  • 1 package (18-21 ounces) traditional or chewy brownie mix
  • 3 eggs
  • ½ cup vegetable oil
  • ¼ cup water
Filling and garnish
  • 2 cans (21 ounces) cherry pie filling, divided
  • 1 container (8 ounces) frozen whipped topping, thawed
  • ½ cup powdered sugar
  • 2 bars (1.45 ounces) dark chocolate candy, coarsely chopped
  • 1 teaspoon almond extract
  • ½ cup sliced almonds, toasted
  • Additional powdered sugar for garnish (optional)


  1. Preheat oven to 350 degrees. Spray two torte pans with nonstick cooking spray with flour. Place 8-inch circles of parchment paper over centers of pans; set aside.

  2. For torte layers, combine brownie mix, eggs, oil and water; mix well. Divide batter between pans, spreading to edges. Bake 10-12 minutes or until centers feel firm to the touch. Remove pans from oven; cool in pans 5 minutes. Invert brownies onto cooling rack and cool completely.

  3. Meanwhile, for filling, strain one can of the cherry filling in a small colander to remove and discard glaze; place cherries into bowl. Fold in whipped topping, sugar, chocolate and almond extract.

  4. To assemble torte, transfer one brownie well-side up to platter. Spread filling into brownie well. Place top brownie layer well-side up over filling. Using a slotted spoon, spoon second can of cherry pie filling into well of brownie, straining out about 1/4 cup of the glaze. Spread pie filling over well, leaving a 1-inch border around edge of well. Sprinkle toasted almonds into border. Sprinkle powdered sugar over almonds, if desired. Refrigerate until ready to serve.

Recipe courtesy of

Pampered Chef

Rate this recipe

3.0/5 rating (10 votes)

Share this recipe

Leave a comment

You are commenting as guest.

More Holiday Recipes

Like this?

Share it with others