Berry Cream Torte

  • Prep 25 min
  • Total 2 hr 10 min
  • Servings 16

Ingredients

  • 1 box Betty Crocker™ Super Moist™ White Cake Mix
  • Water, vegetable oil and egg whites called for on cake mix box
  • 2 tubs (12 oz) 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

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.

  • 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 Facts are not available for this recipe
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