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A box of lemon cake mix, raspberry jam and canned frosting make it a breeze to assemble this lovely layered torte from our Test Kitchen. TIP: To split each cake layer evenly, insert toothpicks into the side of the cake layer to mark the halfway point. Wrap a length of dental floss around the cake, resting it on the toothpicks. Cross ends of the dental floss and pull gently to split the cake.
Originally published as Raspberry Lemon Torte in Quick Cooking July/August 2005, p22
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Reviewed on Feb. 07, 2012 by cdngourmetgirl
Nothing irks me more than to see a recipe where everything is prepackaged or premade. Sorry TOH.
Reviewed on Apr. 28, 2011 by peggyb985
I made this for Easter. It was a big hit, with several requests for the recipe. I made a homemade buttercream frosting for it, and note it does need a lot of frosting, if you use canned frosting I would recommend two cans. Great recipe, it was a hit with men and women.
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