Chocolate-cherry torte recipe from 1966

Name: Chocolate-cherry torte
Prep time: 30 min
Cook time: 1 h
Total time: 5 h 30 min
Yield: 16
Ingredients: 1 package 2-layer-size chocolate cake mix; 1/4 cup granulated sugar; 2 tablespoons cornstarch; Dash salt; 1-pound 4-ounce can frozen pitted tart red cherries, thawed; 1 teaspoon rum extract; 1 cup softened butter or margarine; 4-1/2 cups sifted confectioners’ sugar; 2 ounces no melt unsweetened chocolate; 3 egg yolks

Categories: 1960s, Vintage dessert recipes, Vintage food & drink, Vintage magazines

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Chocolate-cherry torte: Vintage recipe from the ’60s

Poll party-givers (and goers) and they’ll agree: a glamorous-looking dessert can be the ultimate in party food. And isn’t it great when it tastes every bit as good?

You might not think that’s possible with our chocolate-cherry torte, so put one together and find out firsthand. Find out, too, how relatively simple this cherry dessert is to make.

Chocolate-cherry torte

Yield: 16 servings

Prep Time: 30 minutes

Cook Time: 1 hour

Additional Time: 4 hours

Total Time: 5 hours 30 minutes

Ingredients

1 package 2-layer-size chocolate cake mix
1/4 cup granulated sugar
2 tablespoons cornstarch
Dash salt
1-pound 4-ounce can frozen pitted tart red cherries, thawed
1 teaspoon rum extract
1 cup softened butter or margarine
4-1/2 cups sifted confectioners’ sugar
2 ounces no melt unsweetened chocolate
3 egg yolks

Instructions

Prepare package of 2-layer-size chocolate cake mix according to package directions.
Cool.
Start by making the cherry filling by blending 1/4 cup granulated sugar, 2 tablespoons cornstarch, and dash of salt.
Stir in one 1-pound 4-ounce can frozen pitted tart red cherries, thawed.
Cook over medium-low heat, stirring frequently, till thick and clear.
Reduce heat; cook 2 minutes more.
Stir in 1 teaspoon rum extract; chill thoroughly.
To make the buttercream frosting, with electric mixer, beat together (till smooth) 1 cup softened butter or margarine, 4-1/2 cups sifted confectioners’ sugar, and no-melt unsweetened chocolate.
Add 3 egg yolks*, one at a time, beating after each addition till light and fluffy.
Place four strips of waxed paper over edges of plate to protect from spatters.
Place one cake layer on plate, flat side up.
Fill 1/2 cup measure with buttercream frosting; turn out in center of cake.
With 1 cup more of the buttercream, make 1/2-inch border around edge, same height as center.
Spoon chilled cherry filling between border and center of buttercream.
Top with second cake layer; press lightly.
Frost torte with remaining buttercream.
Garnish with shaved chocolate and candied red cherries.
Carefully remove waxed paper.
Chill torte for several hours.
Then let stand at room temperature about 20 minutes before serving. Serve with generous cups of piping-hot coffee.

Notes

* It is no longer considered safe to consume raw eggs unless they have been pasteurized. Find one way to make them safe here.

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Nutrition Information:

Yield: 16 Serving Size: 1
Amount Per Serving: Calories: 245Total Fat: 16gSaturated Fat: 9gTrans Fat: 1gUnsaturated Fat: 5gCholesterol: 68mgSodium: 140mgCarbohydrates: 26gFiber: 1gSugar: 20gProtein: 2g

Click Americana offers approximate nutrition information as a general reference only, and we make no warranties regarding its accuracy. Please make any necessary calculations based on the actual ingredients used in your recipe, and consult with a qualified healthcare professional if you have dietary concerns.

LOVE CHERRIES? HERE’S MORE!

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