Stars and Stripes Torte Recipe

4.5 2 3
Stars and Stripes Torte Recipe
Stars and Stripes Torte Recipe photo by Taste of Home
Publisher Photo

Stars and Stripes Torte Recipe

Read Reviews
4.5 2 3
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
MAKES:
10-14 servings
TOTAL TIME:
Prep: 20 min. + chilling Bake: 30 min. + cooling
MAKES:
10-14 servings
TOTAL TIME:
Prep: 20 min. + chilling Bake: 30 min. + cooling

Ingredients

  • 1 package (18-1/4 ounces) white cake mix
  • 1-1/2 cups cold milk
  • 1 package (3.3 ounces) instant white chocolate pudding mix
  • 1/2 teaspoon almond extract
  • 1 cup whipping cream, whipped
  • 1-2/3 cups raspberry pie filling
  • 1-2/3 cups blueberry pie filling
  • Fresh blueberries and raspberries, optional

Directions

Prepare and bake cake according to package directions, using two greased 9-in. round baking pans. Cool for 10 minutes before removing from pans to wire racks to cool completely.
In a small mixing bowl, beat milk and pudding mix on low speed for 2 minutes. Beat in extract. Cover and refrigerate for 10 minutes. Fold in whipped cream.
Split each cake into two horizontal layers. Place bottom layer on a cake 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. If desired, place blueberries around top edge of cake and form a star with blueberries and raspberries. Yield: 10-14 servings.
Originally published as Stars and Stripes Torte in Taste of Home June/July 2002, p37

  • 1 package (18-1/4 ounces) white cake mix
  • 1-1/2 cups cold milk
  • 1 package (3.3 ounces) instant white chocolate pudding mix
  • 1/2 teaspoon almond extract
  • 1 cup whipping cream, whipped
  • 1-2/3 cups raspberry pie filling
  • 1-2/3 cups blueberry pie filling
  • Fresh blueberries and raspberries, optional
  1. Prepare and bake cake according to package directions, using two greased 9-in. round baking pans. Cool for 10 minutes before removing from pans to wire racks to cool completely.
  2. In a small mixing bowl, beat milk and pudding mix on low speed for 2 minutes. Beat in extract. Cover and refrigerate for 10 minutes. Fold in whipped cream.
  3. Split each cake into two horizontal layers. Place bottom layer on a cake 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. If desired, place blueberries around top edge of cake and form a star with blueberries and raspberries. Yield: 10-14 servings.
Originally published as Stars and Stripes Torte in Taste of Home June/July 2002, p37

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Reviews forStars and Stripes Torte

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MY REVIEW
Apie26 User ID: 7843601 229140
Reviewed Jul. 7, 2015

"This was fun to make and its not super sweet The fresh fruit made this light and refreshing. I'm looking forward to making this again."

MY REVIEW
katlaydee3 User ID: 3741999 62772
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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