Cherry Torte

This recipe came from a cookbook my husband bought me for Christmas.  The cookbook is one from a local restaurant in his hometown, Williston, Fl.  I made this cake for a church fellowship, and it was a HIT!  It did, however, collapse upon cutting.  So... you may want to do this as a trifle instead, or at least prepare yourself for the possibility of it falling.  


I had to tweak this recipe just a bit, so it is not as originally posted in the cookbook.  ENJOY!

Cake:
1 box butter cake mix
6 eggs
2/3 c. water
1 stick butter, softened
1 box instant vanilla pudding

Mix well and pour into 4 9" round cake pans sprayed generously with non-stick cooking spray.
Bake at 325 degrees for 13-15 minutes or until done to touch.  (Do not overcook.)
Cool layers completely.

Frosting:
1 box powdered sugar
1 (8 oz.) package cream cheese (Room temperature)
1 (8 oz.) container cool whip
1 tsp. vanilla

Filling:
2 cans cherry pie filling

Beat powdered sugar, and cream cheese until smooth.  Add cool whip and vanilla.  Beat until combined. 
Spread frosting over first layer and then pour on 1/4 of the pie filling. 
Continue with each layer, making sure you end with the pie filling on top.