Stars And Stripes Torte
- 1 package white cake mix
- 1 ½ cups cold milk
- 1 package (3.3 oz.) instant white chocolate pudding mix
- ½ tsp. almond extract
- 1 cup heavy whipping cream, whipped
- 1 2/3 cups raspberry pie filling
- 1 2/3 cups blueberry pie filling
- Fresh blueberries and raspberries, optional
Prepare and bake cake according to package directions, using two greased and floured 9-inch round pans. Cool for 10 minutes before removing from pans to wire racks to cool completely. In a small bowl, beat the milk, pudding mix and extract on low speed for 2 minutes. Let stand for 2 minutes or until set. Cover and refrigerate for 10 minutes or until thickened. Fold in whipping cream. Cut each cake horizontally into two layers. Place bottom layer on a serving plate; spread with raspberry pie filling. Top with second cake layer; spread with 1 2/3 cups of pudding mixture. Top with third layer; spread with blueberry pie filling. Top with remaining cake layer and pudding mixture. Place blueberries around top edge of cake and form a star with blueberries and raspberries if desired.
Tested in the THASC kitchen. Photo by THASC.
THASC is a unique small American business producing cards and other promotional products.