Citrus Sherbet Torte Recipe

Citrus Sherbet Torte Recipe photo by Taste of Home

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"When my mother-in-law first served this torte, I thought it was the prettiest dessert I ever saw," recalls Betty Tabb of Mifflintown, Pennsylvania. "Not only does it keep well in the freezer, but different flavors of sherbet can be used to reflect the colors of the season."

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Citrus Sherbet Torte Recipe

Prep: 15 min. + freezing Bake: 40 min. + cooling

Yield: 12-14 Servings

15 40 55

Ingredients

1 package (16 ounces) angel food cake mix
2 pints orange sherbet
2 pints lime sherbet
1 carton (12 ounces) frozen whipped topping, thawed
Assorted cake decorator sprinkles, optional

Directions

Prepare and bake cake according to package directions, using an ungreased 10-in. tube pan. Cool.
Immediately invert pan; cool completely, about 1 hour. Run a knife around side and center tube of pan; split horizontally into three layers.
Place bottom layer on a serving plate; spread with orange sherbet. Top with the second layer; spread with lime sherbet. Top with remaining cake layer. Frost top and sides with whipped topping. Decorate with colored sprinkles if desired. Freeze until serving. Yield: 12-14 servings.

Nutritional Facts 1 serving (1 piece) equals 305 calories, 6 g fat (5 g saturated fat), 5 mg cholesterol, 278 mg sodium, 59 g carbohydrate, trace fiber, 4 g protein.

Originally published as Citrus Sherbet Torte in Quick Cooking July/August 2002, p37