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American Dream Torte




Source of Recipe


Pampered Chef / Adraxlir's page here on Recipe Circus


List of Ingredients




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

Recipe


1. Preheat oven to 400�F. 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 Stackable Cooling Rack; cool completely.

2. In Small Micro-Cooker�, 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 Large Grooved Cutting Board; remove paper. Prick cake at 1/2-inch intervals using Hold and Slice�E Using Pastry Brush, brush cake evenly with gelatin mixture. Trim 1/2 inch around edge of cake; discard edges. Cut cake
crosswise into 3 equal layers.

3. In Classic Batter 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.)

4. Place one cake layer on Oval Platter. Attach open star tip to Easy Accent� 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 using Serrated Bread Knife.

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


Recipe