Pampered Chef American Dream Torte Recipes
CHOCOLATE-RASPBERRY DREAM TORTE
Yield 16 servings
Number Of Ingredients 7
Steps:
- Preheat oven to 350°F (180°C). Grease and flour Torte Pans; set aside. Prepare cake mix according to package directions; divide batter equally between pans. Bake 18-22 minutes or until wooden pick inserted into centers comes out clean. Remove from oven to cooling rack; cool 5 minutes. Remove cakes from pans; cool completely.Combine cream cheese, powdered sugar and orange zest in Classic Batter Bowl; whisk until smooth. Fold in whipped topping. Place one cake layer well-side up onto serving platter. Spread half of the filling over cake layer. Place raspberry jam in Prep Bowl; microwave on HIGH 10-20 seconds or until warm; whisk until smooth. Drizzle half of the jam over filling. Stack remaining cake layer on top of first, well-side up; spread with remaining filling. If desired, arrange raspberries over filling; drizzle with remaining jam.
Nutrition Facts : U.S. Nutrients per serving Calories 340, Total Fat 18 g, Saturated Fat 8 g, Cholesterol 55 mg, Carbohydrate 39 g, Protein 4 g, Sodium 310 mg, Fiber less than 1 g
PAMPERED CHEF AMERICAN DREAM TORTE
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.
Provided by Kate 8
Categories Dessert
Time 1h5m
Yield 1 cake, 16 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 400.
- Line 10 x 15 jelly roll pan with parchment paper.
- Prepare cake mix according to directions; pour into pan spreading evenly.
- Bake 15-18 minutes or until cake tester comes out clean; cool 10 minutes, then transfer to a cooling rack to cool completely.
- Microwave water on high 1 -2 minutes or until boiling. Add gelatin, stirring until dissolved. Add jam; whisk until smooth.
- Invert cake onto cutting board or other flat surface. Remove paper.
- Prick cake at 1/2" intervals using fork. Brush cake evenly with gelatin mixture.
- Trim 1/4" around edge of cake; discard edges. Cut cake crosswise into 3 equal layers.
- 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).
- 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.
- Using a large scoop, place 4 scoops of filling down center; spread evenly to border using spreader.
- Top with second cake layer and repeat filling steps.
- For third layer, pipe a decorative star border around the edges.
- Pipe two stripes down the length of cake about 1 inch from each border, leaving center open.
- Arrange raspberries down center opening and blueberries down remaining openings.
Nutrition Facts : Calories 321.2, Fat 14.3, SaturatedFat 8.5, Cholesterol 16.3, Sodium 365.6, Carbohydrate 41.4, Fiber 1, Sugar 29.3, Protein 7.7
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