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Lemon Mint Torte

Lemon Mint Torte

This easy-to-make torte begins with a cake baked in a jelly-roll pan.

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45 min
Prep Time
02 hrs 05 min
Total Time



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


Fresh mint

Lemon slices


 *Substitute vanilla or lemon flavoring.

How to make

  1. STEP 1

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

  2. 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.

  3. 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.

  4. 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.

  5. 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.

  6. STEP 6

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

Tip #1

Use a deep bowl when whipping cream to prevent spatters.

Nutrition (1 serving)

480 Calories
22 Fat (g)
150 Cholesterol (mg)
400 Sodium (mg)
65 Carbohydrates (g)
0 Dietary Fiber
5 Protein (g)
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