Lemon Mint Torte

STEP 1

Heat oven to 350°F. Grease bottom only of 15x10x1-inch baking pan; set aside.

STEP 2

Combine all cake ingredients in bowl. Beat until well mixed. 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.

STEP 3

Cut cake crosswise into 3 equal (10x5-inch) pieces while in pan. Place pan into freezer 30-40 minutes or until cake is firm.

STEP 4

Combine whipping cream, powdered sugar and desired amount of mint flavoring in bowl; beat until stiff peaks form. Gently stir in1/2 cup lemon pie filling.

STEP 5

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.

STEP 6

Garnish with fresh mint and lemon slices before serving. Cut torte with long, sharp serrated knife. Store refrigerated.