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ORANGE PINEAPPLE TORTE

Source of Recipe

Unkown
Exchanges
Serves: 12

1 pkg. (18-1/4 oz.) yellow 'light' cake mix
1 pkg. (1 oz.) instant sugar-free vanilla pudding mix
4 egg whites
1 c. water
1/4 c. vegetable oil
1/4 tsp. baking soda


In a mixing bowl, combine cake mix, pudding mix, egg whites, water, oil and baking soda. Beat on low speed for 1 minute; beat on medium for 4 minutes. Pour into two greased and floured 9-in. round cake pans. Bake at 350-F for 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes; remove from pans to wire racks to cool completely.

FILLING:
1 c. 'cold' skim milk
1 pkg. (1 oz.) instant sugar-free vanilla pudding mix
1 carton (8 oz.) frozen 'light' whipped topping, thawed
1 can (20 oz.) unsweetened crushed pineapple, 'well drained'
1 can (11 oz.) mandarin oranges, drained 'divided'
Fresh mint, optional

For filling, combine milk and pudding mix. Whisk for 2 minutes; let stand for 2 minutes. Fold in whipped topping. In a medium bowl. combine 1-1/2 c. pudding mixture with pineapple and half of the oranges. Slice each cake layer in half horizontally. spread pineapple mixture between the layers.

Frost top and sides of cake with remaining pudding mixture. Garnish with remaining oranges and mint if desired.

Nutritional Analysis: One serving equals: 335 calories, 516 mg sodium, trace cholesterol, 58 gm carbohydrate, 4 gm protein, 9 gm fat. ++++ Diabetic Exch. 2 starch, 2 fruit, 2 fat.