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Chocolate Cherry Torte

Makes 10 servings

Nonstick cooking spray
1 (8-ounce) box Sweet N Low Chocolate Cake Mix
¾ cup water, divided
1 teaspoon almond extract, divided
1 (1.5-ounce) envelope Sans Sucre Mousse Mix - Chocolate
or Sans Sucre Mousse Mix - French Vanilla
¾ cup very cold fat free milk
1 cup light cherry pie filling and topping

Preheat oven to 350°F. Spray bottom and sides of 8-inch round or square cake pan with non-stick cooking spray. Line bottom with waxed paper and spray again. Combine cake mix, ½-cup water and ½-teaspoon almond extract in medium mixing bowl. Beat with electric mixer on medium speed for 3 minutes; scrape sides of bowl. Add remaining ¼-cup water and beat at medium speed for 3 minutes. Scrape sides of bowl and pour batter into prepared pan. Bake 25 minutes or until a toothpick inserted in the center comes out clean. Cool in pan 10 minutes before removing from pan to cool completely. Combine vanilla mousse mix, milk and remaining ½-teaspoon almond extract in medium mixing bowl; mix at low speed until well blended. Beat at high speed for 5 minutes. Cut cake horizontally into 2 layers; place bottom half on serving plate. Combine cherry pie filling and ½-cup prepared vanilla mousse in small bowl; spread mixture over bottom cake layer and top with remaining cake layer. Frost top and sides of cake with remaining prepared vanilla mousse. Refrigerate until ready to serve.

Per Serving: 146 Calories; 3 g Protein; 28 g Carbohydrate; 3 g Fat; 0 mg Cholesterol; 54 mg Sodium.

Food Exchanges: 1 Bread/Starch, 2 Low Fat Milk