Cherry Torte

1 cup butter

1 ½ cups sugar

5 eggs, separated

2 TBSP milk

2 tsp vanilla

¾ tsp salt

½ tsp baking powder

2 cups flour

1 can cherry pie filling

1 1/3 cup flaked coconut

2 cups sour cream

Cream butter.  Add ½ cup sugar;  cream well.  Blend in yolks, milk, 1 TBSP vanilla, ½ tsp salt and baking powder; beat well.  Stir in flour. Spread in 3 9-inch pans, greased on the bottoms.  Spread 1/3 pie filling on each layer to within 1 inch of edge (reserve 3 cherries for garnish).

Beat egg whites and ¼ tsp salt until slight mounds form.  Gradually add 1 cup sugar;  beat well after each addition.  Continue beating until stiff peaks form.  Fold in coconut and 1 tsp vanilla.  Spread over pie filling

Bake at 350 F for 35—40 minutes until golden brown.  Cool 15 minutes.  Remove from pans.  Cool completely.  Spread sour cream between layers. Garnish top with a dollop of sour cream and reserved cherries.  Chill several hours.

Enjoy!

Karen

I’m so glad you came by today! ~ KarenW ~


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