Lemon-raspberry Torte Recipe
Ingredients:
1 pkg. (18.5 oz.) lemon chiffon cake mix1 1/2 c. chilled whipping cream
1/3 c. confectioners' sugar
2 pkgs. (10 oz. each) frozen raspberries, thawed and drained (reserve 1/2 c. syrup)
1 pkg. (7.2 oz.) fluffy white frosting mix
1 1/2 tsp. cornstarch
Cooking Directions:
Bake cake mix as directed on package. Cool. Split cake to make 3 layers. In chilled bowl, beat whipping cream and sugar until stiff. Fold in raspberries. Fill layers with raspberry-cream mixture. Prepare frosting mix as directed on package. Frost cake.Stir cornstarch into reserved raspberry syrup. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute. Cool. Drizzle raspberry sauce around top edge of cake, allowing some to run down side. Refrigerate.
Other Recipes you might like:
Red Raspberry Chiffon Pie, Raspberry Chiffon Pie, Rainbow Sherbet Roll, Strawberry Chiffon Pie, Strawberry Chiffon Pie, Strawberry Chiffon Pie
