Pampered Chef American Dream Torte

Submitted by Kate_8

"This recipe is easy to make--don't be fooled by the number of steps. It makes a beautiful presentation for holidays or other special occassions. I substitute "real" pound cake for the mix (I recommend #8953). I also vary the fruit, using the pound cake and filling as a base for other flavors I want to use--mostly strawberry."

 

• Ready In: 1hr 5mins
• Ingredients: 10
• Yields: 1 cake
• Serves: 16

ingredients

• 524.46 g box cake mix, pound cake (plus ingredients to make cake)
• 118.29 ml water
• 85.04 g box raspberry gelatin
• 59.14 ml seedless raspberry jam
• 226.79 g package cream cheese, softened
• 78.78 ml cold milk
• 340.19 g frozen whipped topping, thawed
• 94.48 g box white instant chocolate pudding mix
• 177.44 ml blueberries
• 118.29 ml raspberries

directions

1. Preheat oven to 400.
2. Line 10 x 15 jelly roll pan with parchment paper.
3. Prepare cake mix according to directions; pour into pan spreading evenly.
4. Bake 15-18 minutes or until cake tester comes out clean; cool 10 minutes, then transfer to a cooling rack to cool completely.
5. Microwave water on high 1 -2 minutes or until boiling. Add gelatin, stirring until dissolved. Add jam; whisk until smooth.
6. Invert cake onto cutting board or other flat surface. Remove paper.
7. Prick cake at 1/2" intervals using fork. Brush cake evenly with gelatin mixture.
8. Trim 1/4" around edge of cake; discard edges. Cut cake crosswise into 3 equal layers.
9. 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).
10. 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.
11. Using a large scoop, place 4 scoops of filling down center; spread evenly to border using spreader.
12. Top with second cake layer and repeat filling steps.
13. For third layer, pipe a decorative star border around the edges.
14. Pipe two stripes down the length of cake about 1 inch from each border, leaving center open.
15. Arrange raspberries down center opening and blueberries down remaining openings.