I served this at Cooking Club and the ladies were so impressed by the easy, yet delectable presentation that they wanted to start with dessert. This is such a quick and easy recipe to whip up for any occasion, yet it will look like you spent hours preparing for your guests. You can modify it for those special dietary needs (see below).
|1||pkg (18.25 oz/510 g) devil’s food cake mix (plus ingredients to make cake)|
|1||pkg (8 oz/250 g) cream cheese, softened|
|1||cup (250 mL) powdered sugar|
|1||tbsp (15 mL) finely grated orange zest|
|1||container (8 oz/1 L) frozen whipped topping, thawed|
|1/4||cup (50 mL) seedless raspberry jam, divided|
|1||cup (250 mL) raspberries (optional)|
You can substitute Neufchatel for the cream cheese to cut the fat; to lower the sugar and calories, feel free to use Stevia instead of powdered sugar and sugar free jam. Also, feel free to substitute strawberries or blueberries if you prefer.
- 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 in 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.
Yield: 16 servings
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