Strawberry Custard Torte Recipe

Ingredients

• 1 package (18-1/4 ounces) yellow cake mix
• 1/3 cup sugar
• 1 tablespoon cornstarch
• 1/8 teaspoon salt
• 1 cup milk
• 2 egg yolks, lightly beaten
• 1 tablespoon butter
• 1 teaspoon vanilla extract
• 1 carton (8 ounces) frozen whipped topping, thawed
• 1 package (12 ounces) frozen sweetened sliced strawberries, thawed and drained
• Sliced fresh strawberries and mint leaves, optional

Directions

• Prepare and bake cake according to package directions, using two greased and floured 9-in. round baking pans. Cool for 10 minutes; remove from pans to wire racks to cool completely.
• In a saucepan, combine the sugar, cornstarch and salt; gradually stir in milk until smooth. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Remove from the heat. Stir a small amount of hot filling into egg yolks; return all to pan, stirring constantly. Bring to a gentle boil; cook and stir for 2 minutes. Remove from the heat. Stir in butter and vanilla. Cover and refrigerate until chilled.
• Place half of the whipped topping in a large bowl; add strawberries. Cut each cake horizontally into two layers. Place bottom layer on a serving plate; spread with half of the strawberry mixture. Top with a second cake layer; spread with custard. Top with a third cake layer; spread with remaining strawberry mixture. Top with remaining cake layer and whipped topping. Refrigerate overnight. Garnish with strawberries and mint if desired. Yield: 12 servings.

Strawberry Custard Torte published in Taste of Home February/March 2002, p64