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Strawberry Sour Cream Torte




Source of Recipe


Church Cookbook


Recipe Introduction


Can be made several days ahead. Cake improves with age, as flavors blend.


List of Ingredients




Strawberry Sour Cream Torte

1 pkg. Strawberry Cake Mix
3 eggs
1/3 c. oil
1 c. water

Grease and flour two 8-inch pans.
In large bowl, blend ingredients at low speed until moistened, then beat on high speed for 2 minutes.
Pour into pans. Bake at 350° for 30-40 minutes or until toothpick comes out clean.
Cool cake in pans for 15 minutes. Remove from pans.
Cool completely on wire rack. Split each layer in half to make 4 layers.

Filling:
2 c. sour cream
1 c. sugar
3 c. coconut
1 (8 oz.) Cool Whip, thawed (I used Strawberry flavored)

Combine sour cream, sugar and coconut. Fold in cool whip.
Fill and frost layers with filling. Refrigerate for several hours or overnight.
Store leftovers, covered, in refrigerator.

Note: This can be made with other flavors cake mix.

Recipe