Labels:text | screenshot | font OCR: SWISS CHERRY TORTE CONTINUED STEP 1. PREPARE THE WHITE CAKE MIX ACCORDING TO PACKAGE DIRECTIONS. STEP 2. ADD THE 1/2 tsp ALMOND EXTRACT TO THE BATTER, MIX IT IN GOOD. STEP 3. REMOVE 1/3 OF THE BATTER TO ANOTHER BOWL, AND MIX IN THE RED FOOD COLOR, ABOUT 10 DROPS. STEP 4. PREPARE YOUR LAYERD CAKE PANS. GREASE THE BOTTOM AND SIDES WELL. STEP 5. SPOON PINK AND WHITE CAKE BATTER ALTERNATEY INTO LAYER CAKE PANS. CUT THROUGH BATTER WITH KNIFE OR SPATULA TO MARBLE. STEP 6. BAKE AT 350 DEGREE OVEN. FOR 25-30 MINUTES STEP 7. REMOVE FROM PANS, WHEN DONE, COOL ON WIRE RACKS, STEP 8. PREPARE 1 PACKAGE OF THE WHIPPED TOPPING MIX ACCORDING TO THE DIRECTIONS, ADDING 10 DROPS OF RED FOOD COLORING. STEP 9. PLACE ONE CAKE LAYER ON SERVING PLATE. MAKE A BORDER OF WHIPPED TOPPING 1 INCH WIDE AND 1/2 INCH HIGH ...
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