Mango-Strawberry Sorbet Torte

Delight in a frosty dessert of layered cake and sorbets enrobed in whipped cream frosting.

Yield: 16 servings

Ingredients

Cake

• 1 box Betty Crocker® SuperMoist® white cake mix
• Water, vegetable oil and egg whites called for on cake mix box
• 1 pint (2 cups) mango sorbet, softened
• 1 pint (2 cups) strawberry sorbet, softened

Frosting

• 1 1/2 cups whipping cream
• 1/2 cup powdered sugar
• 1 teaspoon grated lime peel
• 2 tablespoons lime juice
• Garnish, if desired
• Lime peel twists
• Fresh strawberries

Instructions

1. Heat oven to 350 degrees F (325 degrees F for dark or nonstick pan). Spray bottom only of 15 x 10 x 1 inch pan with baking spray with flour. Line with waxed paper; spray waxed paper.
2. In large bowl, make cake mix as directed on box, using water, oil and egg whites. Pour into pan.
3. Bake for 20 to 30 minutes or until a wooden pick inserted in center comes out clean.
4. Cool in pan for 10 minutes.
5. Remove from pan to cooling rack; remove waxed paper. Cool completely, about 1 hour.
6. Cut cake crosswise into 3 equal sections. On long serving platter, place 1 section, rounded side down. Spread mango sorbet evenly over top. Place another cake section onto the sorbet; press down. Spread with strawberry sorbet. Top with remaining cake section; press down. Cover lightly; freeze for about 2 hours or until firm.
7. In large bowl, beat frosting ingredients with electric mixer on high speed until stiff peaks form. Frost sides and top of torte.
8. Freeze about 1 hour or until firm.
9. Just before serving, garnish top with lime peel and strawberries. To serve, let stand at room temperature 10 minutes.
10. Cut torte in half lengthwise, then cut crosswise 7 times to make a total of 16 slices.

Notes

High Altitude (3500-6500 ft): Make cake batter following High Altitude directions on box. Bake for 20 to 30 minutes.

Do-Ahead: You can store this make-ahead dessert in your freezer, tightly covered, for up to 3 weeks.

Special Touch: For white chocolate-dipped strawberries, melt 4 ounces chopped vanilla candy coating and mix with 1 teaspoon vegetable oil. Dip strawberries into coating, and place on wax paper to set.

Nutrition

Per serving: Calories 330 (Calories from Fat 130); Total Fat 15g (Saturated Fat 6g, Trans Fat 1g); Cholesterol 25mg; Sodium 240mg; Total Carbohydrate 47g (Dietary Fiber 0g, Sugars 32g); Protein 3g

Percent Daily Value*: Vitamin A 4%; Vitamin C 0%; Calcium 4%; Iron 4%

Exchanges: 1 Starch; 2 Other Carbohydrate; 0 Vegetable; 3 Fat Carbohydrate Choices: 3

* Percent Daily Values are based on a 2,000 calorie diet.

Attribution

Recipe and photo used with permission from: Betty Crocker