Pampered Chef American Dream Torte |
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Prep Time: 45 Minutes Cook Time: 20 Minutes |
Ready In: 65 Minutes Servings: 6 |
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This recipe is easy to make-don't be fooled by the number of steps. It makes a beautiful presentation for holidays or other special occassions. I substitute real pound cake for the mix (I recommend #8953). I also vary the fruit, using the pound cake and filling as a base for other flavors I want to use-mostly strawberry. Ingredients:
1 (18 1/2 ounce) box cake mix, pound cake (plus ingredients to make cake) |
1/2 cup water |
1 (3 ounce) box raspberry gelatin |
1/4 cup seedless raspberry jam |
1 (8 ounce) package cream cheese, softened |
1/3 cup cold milk |
12 ounces frozen whipped topping, thawed |
1 (3 1/3 ounce) box white instant chocolate pudding mix |
3/4 cup blueberries |
1/2 cup raspberries |
Directions:
1. Preheat oven to 400.
2. Line 10 x 15 jelly roll pan with parchment paper.
3. Prepare cake mix according to directions; pour into pan spreading evenly.
4. Bake 15-18 minutes or until cake tester comes out clean; cool 10 minutes, then transfer to a cooling rack to cool completely.
5. Microwave water on high 1 -2 minutes or until boiling. Add gelatin, stirring until dissolved. Add jam; whisk until smooth.
6. Invert cake onto cutting board or other flat surface. Remove paper.
7. Prick cake at 1/2 intervals using fork. Brush cake evenly with gelatin mixture.
8. Trim 1/4 around edge of cake; discard edges. Cut cake crosswise into 3 equal layers.
9. In a bowl whisk cream cheese and milk until smooth. Spoon whipped topping over cream cheese mixture. (Do not mix) Sprinkle with pudding mix; mix well. (Mixture will be very thick).
10. Place one cake layer on oval platter. Attach open star tip to a decorator; fill with filling mixture. Pipe a straight border around edge of cake layer.
11. Using a large scoop, place 4 scoops of filling down center; spread evenly to border using spreader.
12. Top with second cake layer and repeat filling steps.
13. For third layer, pipe a decorative star border around the edges.
14. Pipe two stripes down the length of cake about 1 inch from each border, leaving center open.
15. Arrange raspberries down center opening and blueberries down remaining openings.
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