Strawberry Custard Torte

Here's a perfect summer cake (or anytime of year since it uses frozen strawberries). It looks very fancy and tastes just as good.

• Ready In: 1 hr
• Serves: 12

Ingredients

• 1 (18 1/4ounce) package  yellow cake mix
• 1⁄3 cup  oil
• 3  eggs
• 1 1⁄4 cups water
• 1⁄3 cup sugar
• 1  tablespoon cornstarch
• 1⁄8 teaspoon salt
• 1  cup milk
• 2  egg yolks, lightly beaten
• 1  tablespoon butter or 1  tablespoon margarine
• 1  teaspoon vanilla extract
• 1 (8 ounce) carton  frozen whipped topping, thawed
• 1 (12 ounce) package frozen sliced strawberries in syrup, thawed and drained

Directions

1. Prepare cake according to package directions using oil, eggs and water.
2. Bake for time specified on package in two greased and floured 9-inch round baking pans.
3. Cool for 10 minutes; remove from pans to wire racks to cool completely.
4. In a saucepan, combine the sugar, cornstarch and salt; gradually stir in milk until smooth.
5. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened.
6. Remove from heat.
7. Stir a small amount of hot filling into egg yolks; return all to pan, stirring constantly.
8. Bring to a boil; cook and stir for 2 minutes.
9. Remove from the heat.
10. Stir in butter and vanilla.
11. Cover and refrigerate until chilled.
12. Place half of the whipped topping in a bowl; add strawberries.
13. Split each cake into two horizontal layers; place one layer on a serving plate.
14. Spread with half of the strawberry mixture.
15. Top with a second cake layer; spread with custard.
16. Add third layer; spread with remaining strawberry mixture.
17. Top with remaining cake and whipped topping.
18. Refrigerate for several hours or overnight.
19. Garnish with strawberries and mint if desired.