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Stars and Stripes Torte Recipe
Stars and Stripes Torte Recipe photo by Taste of Home

Stars and Stripes Torte Recipe

Publisher Photo
A star design made with fresh berries gave this dessert a patriotic personality for our parade of holiday foods! Everyone loved the creamy filling and rich fruit flavors. It's impressive-looking but not difficult to make. -Laurie Neverman, Green Bay, Wisconsin
TOTAL TIME: Prep: 20 min. + chilling Bake: 30 min. + cooling
MAKES:10-14 servings
TOTAL TIME: Prep: 20 min. + chilling Bake: 30 min. + cooling
MAKES: 10-14 servings

Ingredients

  • 1 package white cake mix (regular size)
  • 1-1/2 cups cold milk
  • 1 package (3.3 ounces) instant white chocolate pudding mix
  • 1/2 teaspoon almond extract
  • 1 cup heavy whipping cream, whipped
  • 1-2/3 cups raspberry pie filling
  • 1-2/3 cups blueberry pie filling
  • Fresh blueberries and raspberries, optional

Directions

  1. Prepare and bake cake according to package directions, using two greased and floured 9-in. round baking pans. Cool for 10 minutes before removing from pans to wire racks to cool completely.
  2. In a small bowl, beat the milk, pudding mix and vanilla on low speed for 2 minutes. Let stand for 2 minutes or until set. Cover and refrigerate for 10 minutes or until thickened. Fold in whipped cream.
  3. Cut each cake horizontally into two layers. Place bottom layer on a serving plate; spread with raspberry pie filling. Top with second cake layer; spread with 1-2/3 cups of pudding mixture. Top with third cake layer; spread with blueberry pie filling. Top with remaining cake layer and pudding mixture.
  4. Place blueberries around top edge of cake and form a star with blueberries and raspberries if desired. Yield: 10-14 servings.
Originally published as Stars and Stripes Torte in Taste of Home June/July 2002, p37

Sweet White Wine

Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.

Reviews for Stars and Stripes Torte

AVERAGE RATING
   (3)
RATING DISTRIBUTION
5 Star
 (1)
4 Star
 (0)
3 Star
 (1)
2 Star
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MY REVIEW
Reviewed Jul. 5, 2010

This tasted great but completely fell apart on me. It seemed like the cake was too light to hold up to the other layers. If I make this again I will put it in a bowl and make a trifle.

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