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Berry Cream Torte

berry cream torte
Berry Cream Torte
  • Prep 25 min
  • Total 2 hr 10 min
  • Servings 16
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Fresh berries are the delicious topper for luscious layers of cake and a filling of fluffy whipped topping and frosting. ...MORE + LESS -

Ingredients

1 box Betty Crocker™ SuperMoist™ white cake mix
Water, vegetable oil and egg whites called for on cake mix box
2 containers Betty Crocker™ Whipped fluffy white frosting
3 cups frozen whipped topping, thawed
1 cup fresh raspberries
1 cup fresh blueberries
1 cup sliced fresh strawberries
1/4 cup seedless strawberry jam
1 tablespoon orange juice

Steps

Hide Images
  • 1
    Heat oven to 350°F (325°F for dark or nonstick pans). Make, bake and cool cake as directed on box for two 8-inch or 9-inch round cake pans.
  • 2
    In large bowl, mix frosting and whipped topping until well blended. To assemble cake, cut each layer in half horizontally. Place 1 layer half on serving plate; spread with 1 cup of the frosting mixture. Repeat 3 more times. Arrange berries on top of cake.
  • 3
    In small microwavable bowl, microwave jam uncovered on High about 20 seconds or until warm. Stir in orange juice; mix well with fork. Brush over berries. Store covered in refrigerator.

Expert Tips

  • To split cake layers, insert toothpicks around side of cake layer to mark middle point. Using toothpicks as a guide, cut through the layer with a long, thin, sharp knife.
  • No cake dome to store the cake? Use plastic wrap, but first insert toothpicks all over the cake to keep the wrap from sticking.

Nutrition Information

Nutrition Facts

Serving Size: 16
Calories
410
% Daily Value
Total Fat
18
Saturated Fat
7
Trans Fat
2.5
Cholesterol
0
Sodium
260
Dietary Fiber
1
Sugars
43
Protein
2
% Daily Value*:
Exchanges:
*Percent Daily Values are based on a 2,000 calorie diet.

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