Amazing, heavenly, incredible!!! This is a must try, must make every summer recipe.American Dream Torte
1-16oz pkg pound cake mix, plus ingredients to prepare
1/2 cup water
1-3oz pkg raspberry flavoured gelatin
1/4 cup Decadent Raspberry Sauce
1-8oz pkg cream cheese, softened
1/3 cup cold milk
1-12oz container frozen whipped topping
1-3.3oz pkg white chocolate instant pudding
3/4 cup fresh blueberries
1/2 cup fresh red raspberries
Fresh mint leaves, optional
Preheat oven to 400 degrees. Line jelly roll pan with 13" piece of parchment paper. Prepare pound cake mix according to package directions; pour batter into jelly roll pan, spreading evenly. Bake 15-18 minutes or until cake tester inserted in center comes out clean. Remove from oven; cool 10 minutes. Lift cake onto cooling rack; cool completely.
In small microwave safe bowl, heat water on HIGH 1-2 mnutes or until boiling. Add gelatin, stir until dissolved. Add Delectable Raspberry Sauce and whisk until smooth.
Invert cake onto large cutting board; remove parchment paper. Prick cake at 1/2" intervals. Brush cake evenly with Raspberry mixture. Trim 1/4" around the edge of the cake; discard edges. Cut cake crosswise into three equal layers.
In medium mixing bowl, whisk cream cheese and milk until smooth. Spoon whipped topping over cream cheese mixture. (Do not mix.) Sprinkle with pudding mixture; mix well. (Mixture will be very thick.)
Place one cake layer on serving platter. Attach large star tip to quart size freezer bag or professional icing bag if available; fill with cream cheese mixture. Pipe a straight border around edge of cake layer. Using large scoop, place four scoops of filling down center; spread evenly to border. Top with second cake layer, repeat above process. For third layer, pipe a decorative border around edge. Spread remaining filling down center. Tp[ wtih blueberries and raspberries. Garnish wtih mint leaves, if desired. Refrigerate at least 1 hour.
Yield 16 servings
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