Sorbet Torte

Sorbet Torte
from: Betty Crocker Calendar

Prep Time: 35 mins
Total Time: 5 hours 25 mins
Makes: 16 servings

Cake Ingredients:

1 box Betty Crocker SuperMoist white cake mix (water, veg oil, and egg whites called for on box)
1 pint (2 cups) mango sorbet, softened
1 pint (2 cups) strawberry sorbet, softened

Note: Since the shower this was for was blue and green, I used lime sherbet and wildberry sorbet; I also used blue food coloring to make the sorbet more blue than purple.

Frosting Ingredients:

1 1/2 cups whipping cream
1/2 cup powdered sugar
1 tsp grated lime peel (I didn't put that in)
2 tbsp lime juice

Garnish, if desired:
Lime peel twists
Fresh Strawberries (I was going to use blueberries for mine...but forgot)

Directions:

1. Heat oven to 350 F (325 for dark or nonstick pan). Spray bottom only of 15x10x1 inch pan with baking spray. Line with waxed paper; spray waxed paper. (In case there's any confusion: my friend decided it meant spread wax paper all the way across, with extra room on the small ends so you can easily lift the cake out of the pan.)

2. In large bowl, make cake mix as directed on box, using water, oil, and egg whites. Pour into pan. Bake 20 to 30 minutes or until toothpick inserted in center comes out clean. Cool in pan 10 minutes. Remove from pan to cooling rack; remove waxed paper. Cool completely, about 1 hour.

3. Cut cake crosswise into 2 equal sections. On long serving platter, place 1 section, rounded side down. Spread mango sorbet evenly over top. Place another cake section onto the sorbet; press down. Spread with strawberry sorbet. Top with remaining cake section; press down. Cover lightly; freeze about 2 hours or until firm. (Make sure it is FIRM before moving on to the next step.)

4. In large bowl, beat frosting ingredients with electric mixer on high speed until stiff peaks form. Frost sides and top of torte. Freeze about 1 hour or until firm. Just before serving, garnish top with lime peel and strawberries. To serve, let stand at room temperature 10 minutes. Cut torte in half lengthwise, then cut crosswise 7 times to make a total of 16 slices.

Note: You can store this make-ahead dessert in your freezer, tightly covered, for up to 3 weeks.