Raspberry Cream Torte

• 1 package (16 ounces) angel food cake mix
• 1 carton (12 ounces) frozen whipped topping, thawed
• 3/4 cup raspberry yogurt
• 1/3 cup confectioners' sugar
• 1 pint fresh raspberries

1. Prepare and bake cake according to package directions, using an ungreased 10-in. tube pan. Immediately invert pan onto a wire rack; cool completely, about 1 hour.
2. In a large bowl, gently combine the whipped topping, yogurt and confectioners' sugar until blended. Run a knife around side of cake and remove from pan.
3. Split cake into thirds horizontally. Place bottom layer on a serving plate; spread with 1 cup yogurt mixture. Repeat layers. Top with remaining cake layer. Frost top and sides of cake with remaining topping mixture. Garnish with raspberries. Refrigerate leftovers.

angel food cake mix, frozen whipped topping, raspberry yogurt, sugar, fresh raspberries

Taken from www.tasteofhome.com/recipes/raspberry-cream-torte/ (may not work)