Pampered Chef American Dream Torte
- 1 (18 1/2 ounce) box cake mix, pound cake (plus ingredients to make cake)
- 1/2 cup water
- 1 (3 ounce) box raspberry gelatin
- 1/4 cup seedless raspberry jam
- 1 (8 ounce) package cream cheese, softened
- 1/3 cup cold milk
- 12 ounces frozen whipped topping, thawed
- 1 (3 1/3 ounce) box white instant chocolate pudding mix
- 3/4 cup blueberries
- 1/2 cup raspberries
- Preheat oven to 400.
- Line 10 x 15 jelly roll pan with parchment paper.
- Prepare cake mix according to directions; pour into pan spreading evenly.
- Bake 15-18 minutes or until cake tester comes out clean; cool 10 minutes, then transfer to a cooling rack to cool completely.
- Microwave water on high 1 -2 minutes or until boiling. Add gelatin, stirring until dissolved. Add jam; whisk until smooth.
- Invert cake onto cutting board or other flat surface. Remove paper.
- Prick cake at 1/2" intervals using fork. Brush cake evenly with gelatin mixture.
- Trim 1/4" 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 a large scoop, place 4 scoops of filling down center; spread evenly to border using spreader.
- Top with second cake layer and repeat filling steps.
- For third layer, pipe a decorative star border around the edges.
- Pipe two stripes down the length of cake about 1 inch from each border, leaving center open.
- Arrange raspberries down center opening and blueberries down remaining openings.
cake mix, water, raspberry gelatin, seedless raspberry jam, cream cheese, cold milk, white instant chocolate pudding mix, blueberries, raspberries
Taken from www.food.com/recipe/pampered-chef-american-dream-torte-354242 (may not work)