This easy-to-make torte begins with a cake baked in a jelly-roll pan.
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1 (15.25- to 16.5-ounce) package lemon cake mix
1 1/4 cups water
1/2 cup Land O Lakes® Butter, melted
3 large Land O Lakes® Eggs
2 cups Land O Lakes® Heavy Whipping Cream
1/3 cup powdered sugar
1/2 teaspoon mint flavoring
1 (15.75-ounce) can lemon pie filling
*Substitute vanilla or lemon flavoring.
Heat oven to 350°F. Grease bottom only of 15x10x1-inch baking pan; set aside.
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.
Cut cake crosswise into 3 equal (10x5-inch) pieces while in pan. Place pan into freezer 30-40 minutes or until cake is firm.
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.
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.
Garnish with fresh mint and lemon slices before serving. Cut torte with long, sharp serrated knife. Store refrigerated.
Use a deep bowl when whipping cream to prevent spatters.
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