Strawberry Custard Torte

• 1 package yellow cake mix (regular size)
• 1/3 cup sugar
• 1 tablespoon cornstarch
• 1/8 teaspoon salt
• 1 cup milk
• 2 egg yolks, lightly beaten
• 1 tablespoon butter
• 1 teaspoon vanilla extract
• 1 carton (8 ounces) frozen whipped topping, thawed
• 1 package (12 ounces) frozen sweetened sliced strawberries, thawed and drained
• Sliced fresh strawberries and mint leaves, optional

1. Prepare and bake cake according to package directions, using two greased and floured 9-in. round baking pans. Cool for 10 minutes; remove from pans to wire racks to cool completely.
2. In a saucepan, combine the sugar, cornstarch and salt; gradually stir in milk until smooth. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Remove from the heat. Stir a small amount of hot filling into egg yolks; return all to pan, stirring constantly. Bring to a gentle boil; cook and stir for 2 minutes. Remove from the heat. Stir in butter and vanilla. Cover and refrigerate until chilled.
3. Place half of the whipped topping in a large bowl; add strawberries. Cut each cake horizontally into two layers. Place bottom layer on a serving plate; spread with half of the strawberry mixture. Top with a second cake layer; spread with custard. Top with a third cake layer; spread with remaining strawberry mixture. Top with remaining cake layer and whipped topping. Refrigerate overnight. Garnish with strawberries and mint if desired.

yellow cake, sugar, cornstarch, salt, milk, egg yolks, butter, vanilla, frozen whipped topping, strawberries, fresh strawberries

Taken from www.tasteofhome.com/recipes/strawberry-custard-torte/ (may not work)