It was our Christmas Bunco dinner last night and I actually got off work in time to go and then I actually won! Woo Hoo! I made this Pampered Chef torte for dessert. It is supposed to be topped with raspberries but they didn’t have any fresh ones at the store so I went with blackberries instead, still delicious!
1 Devil’s Food cake mix plus ingredients to make cake
1 (8 oz) package cream cheese, softened
1 cup powdered sugar
1 tablespoon finely grated orange zest
1 (8 oz) container Cool Whip, thawed
1/4 cup seedless raspberry jam, divided
1 cup raspberries
1 Heat oven to 350. Grease torte pans. Prepare cake mix according to package directions. Divide batter between pans. Bake 18 – 22 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes then remove carefully from pans and allow to cool completely.
2 Combine cream cheese, sugar and zest and beat until smooth. Fold in Cool Whip. (I set aside about 1/2 cup of Cool Whip to decorate the top of the torte.)
3 Place 1 cake layer well side up on serving platter. Spread half of filling over cake layer. Place jam in small bowl and microwave 10 – 20 seconds or until warm, whisk until smooth. Drizzle half of jam over filling. Place remaining cake layer on top of first, well side up. Spread with remaining filling and then remaining jam. Decorate with berries and reserved Cool Whip.