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Apricot-Raspberry Angel Torte

Name: Apricot-Raspberry Angel Torte
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 12 servings.
Ingredients: 1 package (16 ounces) angel food cake mix; 2 packages (one 8 ounces, one 3 ounces) cream cheese, softened; 1/3 cup sugar; 1-1/4 teaspoons almond extract; 1 carton (8 ounces) frozen whipped topping, thawed; 1 can (21 ounces) apricot or peach pie filling; 1-1/2 cups fresh raspberries; 1 cup sliced almonds; Fresh mint leaves

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Test Kitchen Approved

Total Time

Prep: 20 min. Bake: 35 min. + cooling

Makes

12 servings

Guests will never guess you used a prepared angel food cake and canned pie filling to create this gorgeous torte. The addition of fresh raspberries lends a from-scratch touch. —Sally Sibthorpe, Shelby Township, Michigan

Apricot-Raspberry Angel Torte Recipe photo by Taste of Home

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Ingredients

1 package (16 ounces) angel food cake mix
2 packages (one 8 ounces, one 3 ounces) cream cheese, softened
1/3 cup sugar
1-1/4 teaspoons almond extract
1 carton (8 ounces) frozen whipped topping, thawed
1 can (21 ounces) apricot or peach pie filling
1-1/2 cups fresh raspberries
1 cup sliced almonds
Fresh mint leaves

Directions

Prepare and bake cake according to package directions, using an ungreased 10-in. tube pan. Cool.
In a large bowl, beat the cream cheese, sugar and extract until light and fluffy; fold in whipped topping.
Split cake into three layers. Place bottom layer on a serving plate; spread with a third of the cream cheese mixture. Top with a third of the pie filling, raspberries and almonds. Repeat layers twice. Garnish with mint. Refrigerate leftovers.

Nutrition Facts

1 slice: 370 calories, 17g fat (9g saturated fat), 29mg cholesterol, 392mg sodium, 48g carbohydrate (16g sugars, 3g fiber), 6g protein.

Apricot-Raspberry Angel Torte

Total Time

Makes

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