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Suggest a better description1. Preheat oven to 400 degrees. Line pan with a 13 inch piece of parchment. Prepare cake mix according to package directions; pour batter into pan, spreading evenly. Bake 15-18 minutes or until toothpick comes out clean. Remove from oven; coo 10 minutes. Lift cake onto cooling rack; cool completely.
2. In microwave-safe bowl, 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 cutting board, remove parchment paper. Prick cake at 1/2 inch intervals. Using brush, brush cake evenly with gelatin mixture. Trim 1/4 inch around edge of cake; discard edges. Cut cake crosswise into three equal layers.
3. In 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 serving platter. Attach open star tip to decorate; fill with filling mixture. Pipe a straight border around edge of cake layer. Using a scoop, place four scoops of filling down center; spread evenly to border. Top center; spread evenly to border. Top with second cake layer. Repeat filling as above. For third layer, pipe a decorative border around edge. Spread remaining filling down center. Top with blueberries and raspberries. Refrigerate at least 1 hour.
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Serving Size: 1 Serving (27g) | ||
Recipe Makes: 16 Servings | ||
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Calories: 18 | ||
Calories from Fat: 1 (6%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.1g | 0 % | |
Saturated Fat 0.1g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 0.4mg | 0 % | |
Sodium 4.2mg | 0 % | |
Potassium 22.1mg | 1 % | |
Total Carbohydrate 4.1g | 1 % | |
Dietary Fiber 0.5g | 2 % | |
Sugars, other 3.7g | ||
Protein 0.3g | 0 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 18
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