American Dream Torte
1 package (16 ounces) pound cake mix (plus ingredients to make cake)
1/2 cup water
1 package (3 ounces) raspberry gelatin
1/4 cup seedless raspberry jam
1 package (8 ounces) cream cheese, softened
1/3 cup cold milk
1 container (12 ounces) frozen whipped topping, thawed
1 package (3.3 ounces) white chocolate instant pudding and pie filling
3/4 cup blueberries
1/2 cup raspberries
Preheat oven to 400ºF. Line stoneware bar pan with 13-inch piece of parchment paper. Prepare cake mix according to package directions; pour into pan, spreading evenly. Bake 15-18 minutes or until cake tester inserted in center comes out clean; cool 10 minutes. Lift cake onto cooling rack; cool completely.
Microwave water on HIGH 1-2 minutes or until boiling. Add gelatin; stir until dissolved. Add jam; whisk until smooth. Invert cake onto smooth side of cutting board; remove paper. Prick cake at ½-inch intervals using fork. Using a pastry brush, brush cake evenly with gelatin mixture. Trim ¼ inch around edge of cake; discard edges. Cut cake crosswise into 3 equal layers.
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.)
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. Using large scoop, place 4 scoops of filling down center; spread evenly to border using small spreader. Top with second cake layer. Repeat filling as above. For third layer, pipe a decorative star border around edge. Pipe two stripes down length of cake about 1 inch from each border, leaving center open. Arrange raspberries down center opening and blueberries down remaining openings. Slice.
Yield: 16 servings
Nutrients per serving: Calories 310,
Total Fat 14 g, Saturated Fat 8 g, Cholesterol 40 mg, Carbohydrate 40 g, Protein 4 g, Sodium 260 mg, Fiber 0 g
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