Berry Cream Torte

 

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

1

container (8 oz) 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

• 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.