Citrus Sunshine Torte Recipe
Pampered Chef Recipes

 

Citrus Sunshine Torte

1 package (18.25 ounces) lemon cake mix (plus ingredients to make
cake)
1 orange
1 lemon
1 container (8 ounces) sour cream
1/3 cup milk
1 package (3.4 ounces) cheesecake instant pudding and pie filling
2 cups thawed, frozen whipped topping, divided
1 can (11 ounces) mandarin orange segments, drained
2 tablespoons sliced almonds, chopped (optional)
Fresh mint leaves (optional)

Preheat oven to 325°F. Grease and flour three Nonstick Cake Pans. Prepare cake mix according to package directions; divide batter equally among pans. Bake 25-30 minutes or until Cake Tester inserted in center comes out clean. Remove from oven to Stackable Cooling Rack, cool 5 minutes. Remove cakes from pans; cool completely.

Using Lemon Zester/Scorer, zest orange and lemon to measure 1 teaspoon zest from each; finely snip zest using Kitchen Shears. Juice orange and lemon using Juicer to measure 1 tablespoon juice from each. Combine zest, juice, sour cream, milk and pudding mix all at once in Small Batter Bowl; whisk just until mixture begins to thicken using Stainless Steel Whisk. Immediately fold in 1 cup of the whipped topping using Classic Scraper.

Place one cake layer top side down onto Simple Additions(TM) Medium Square. Spread one-third of the pudding mixture evenly over cake layer using Large Spreader. Top with second cake layer and one-third of the pudding mixture. Place third cake layer over second layer; spread remaining pudding mixture over top of cake.

Arrange mandarin oranges over center of cake, leaving a 1-inch border around edge. Attach open star tip to Easy Accent(R) Decorator; fill with remaining 1 cup whipped topping. Pipe a decorative border around top edge of cake. If desired, chop almonds using Food Chopper; sprinkle over top of cake. Garnish with mint leaves, if desired. Serve using Slice 'N Serve(R).

Yield: 12 servings or 16 sample servings

Nutrients per serving: Calories 360, Total Fat 16 g, Saturated Fat 6 g, Cholesterol 65 mg, Carbohydrate 48 g, Protein 4 g, Sodium 420 mg, Fiber less than 1 g

Variations: Black Forest Torte: Substitute devil’s food cake mix for the lemon cake mix. Substitute 1/2 teaspoon almond extract for the lemon and orange zest and juice. Substitute 1 cup cherry pie filling for the mandarin orange segments. Proceed as recipe directs.

Lemon Blueberry Cake: Substitute yellow cake mix for the lemon cake mix. Omit orange zest and juice. Substitute 1 cup blueberry pie filling for the mandarin orange segments. Proceed as recipe directs.

Source: Pampered Chef





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