Lemon Mint Torte
This easy-to-make torte begins with a cake baked in a jelly-roll pan.
45 min.prep time
Heat oven to 350°F. Grease bottom only
of 15x10x1-inch baking pan; set aside.
Combine all cake ingredients in large bowl. Beat according to package directions. Pour batter into prepared pan. Bake 20-25 minutes or until toothpick inserted in center comes out clean. Run knife around sides of pan to loosen edges. Cool completely.
Cut cake crosswise into 3 equal (10x5-inch) pieces while in pan. Place pan into freezer 30-40 minutes or until cake is firm.
Meanwhile, place whipping cream, powdered sugar and desired amount of mint flavoring in large bowl; beat until stiff peaks form. Gently stir in 1/2 cup
lemon pie filling.
Remove cake from freezer; place 1
cake piece, lifting with wide spatula, onto rectangular serving tray. Spread half
(about 1/2 cup) of remaining pie filling over cake. Spread 1/2 cup
whipped cream mixture over lemon filling. Top with second cake piece; spread with remaining pie filling and 1/2 cup
whipped cream mixture. Top with third cake piece; spread remaining whipped cream mixture over sides and top of torte. Refrigerate 6-8 hours or until set.
Before serving, garnish with fresh mint and lemon slices. Cut torte with long, sharp serrated knife. Store refrigerated.
*Substitute vanilla or lemon flavoring.
Use a deep bowl when whipping cream to prevent spatters.