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Berry Cream Torte

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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.
May 21, 2018

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

  • 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

  • Tip 1
    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.
  • Tip 2
    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

410 Calories, 18g Total Fat, 2g Protein, 59g Total Carbs, 43g Sugars

Nutrition Facts

Serving Size: 16
Calories
410
Total Fat
18g
Saturated Fat
7g
Trans Fat
2.5g
Cholesterol
0mg
Sodium
260mg
Total Carbs
59g
Dietary Fiber
1g
Sugars
43g
Protein
2g
% Daily Value*:
Exchanges:
*Percent Daily Values are based on a 2,000 calorie diet.
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