Citrus Sherbet Torte Recipe

4.5 2 3
Citrus Sherbet Torte Recipe
Citrus Sherbet Torte Recipe photo by Taste of Home
Publisher Photo

Citrus Sherbet Torte Recipe

Read Reviews
4.5 2 3
Publisher Photo
"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."
MAKES:
12-14 servings
TOTAL TIME:
Prep: 15 min. + freezing Bake: 40 min. + cooling
MAKES:
12-14 servings
TOTAL TIME:
Prep: 15 min. + freezing Bake: 40 min. + cooling

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

Nutritional Facts

1 piece: 305 calories, 6g fat (5g saturated fat), 5mg cholesterol, 278mg sodium, 59g carbohydrate (46g sugars, 0 fiber), 4g protein.

  • 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
  1. Prepare and bake cake according to package directions, using an ungreased 10-in. tube pan. Cool.
  2. Immediately invert pan; cool completely, about 1 hour. Run a knife around side and center tube of pan; split horizontally into three layers.
  3. 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.
Originally published as Citrus Sherbet Torte in Quick Cooking July/August 2002, p37

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Reviews forCitrus Sherbet Torte

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MY REVIEW
KristiJo User ID: 887218 129551
Reviewed Sep. 3, 2012

"I make homemade angel food cake when I do it, but it's so scrumptious. Change up the sherbet, use light Cool Whip - fabulous:)"

MY REVIEW
Ashaline User ID: 1186991 42716
Reviewed May. 2, 2011

"So fun and my kids loved this! Super pretty too!"

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