Start and Stripes Torte

By GmaJan12

Ingredients

• 1 package (18-1/4 ounces) white cake mix
• 1-1/2 cups cold milk
• 1 package (3.3 ounces) instant white chocolate pudding mix
• 1/2 teaspoon 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

Details

Servings 10

Preparation

Step 1

Prepare and bake cake according to package directions, using two greased and floured 9-in. round baking 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 vanilla 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 whipped 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 cake 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.

Yield: 10-14 servings.