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Fruit-Filled Angel Food Torte

 Fruit-Filled Angel Food Torte
"I was so tired of eating plain angel food cake and fruit for dessert that I decided to combine the two with a little whipped topping—the result is this scrumptious and refreshing torte," says Hettie Johnson of Jacksonville, Florida. "It tastes as good as it looks!"
12 ServingsPrep/Total Time: 15 min.


  • 1 carton (12 ounces) frozen reduced-fat whipped topping, thawed, divided
  • 1 can (15 ounces) reduced-sugar fruit cocktail, drained
  • 1 prepared angel food cake (8 to 10 ounces)
  • 1 can (11 ounces) mandarin oranges, drained
  • 1 large navel orange, sliced, optional
  • Fresh mint, optional


  • Fold 1-1/2 cups whipped topping into fruit cocktail just until
  • blended. Split cake horizontally into three layers; place one layer
  • on a serving plate. Spread with half of the fruit mixture. Repeat
  • layers. Top with remaining cake layer.
  • Frost top and sides with remaining whipped topping. Arrange mandarin
  • oranges on top. Refrigerate until serving. Serve with orange slices
  • and mint if desired. Yield: 12 servings.