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Berry Cream Torte

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By Betty Crocker Kitchens
Updated Jul 21, 2011
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Fresh berries are the delicious topper for luscious layers of cake and a filling of fluffy whipped topping and frosting.

Berry Cream Torte

  • Prep Time 25 min
  • Total 2 hr 10 min
  • Servings 16
  • Ingredients 9
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Ingredients

  • 1 box Betty Crocker™ Super Moist™ White Cake Mix
  • Water, vegetable oil and egg whites called for on cake mix box
  • 2 tubs (12 oz) Betty Crocker™ Whipped Fluffy White Frosting
  • 1 container (8 oz) frozen whipped topping, thawed
  • 1 cup fresh raspberries
  • 1 cup fresh blueberries
  • 1 cup sliced fresh strawberries
  • 1/4 cup seedless strawberry jam
  • 1 tablespoon orange juice

Instructions

  • Step 
    1
    Heat oven to 350°F (325°F for dark or nonstick pans). Make, bake and cool cake as directed on box for two 8-inch or 9-inch round cake pans.
  • Step 
    2
    In large bowl, mix frosting and whipped topping until well blended. To assemble cake, cut each layer in half horizontally. Place 1 layer half on serving plate; spread with 1 cup of the frosting mixture. Repeat 3 more times. Arrange berries on top of cake.
  • Step 
    3
    In small microwavable bowl, microwave jam uncovered on High about 20 seconds or until warm. Stir in orange juice; mix well with fork. Brush over berries. Store covered in refrigerator.

Nutrition

Nutrition Facts are not available for this recipe

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