Chantilly Strawberry Torte Recipe
Ingredients
| 1/4 cup Estee 4-in-1 Frosting Mix | ||
| 1 env. nondairy whipped-topping mix skim milk | ||
| 8 oz. sugar-free white cake mix | ||
| Strawberries | 1 Cup (16 tbs) | |
Directions
Combine frosting mix, nondairy whipped-topping mix, and skim milk in a mixing bowl.
With a fork, stir to blend.
Place beaters in the bowl and refrigerate for at least an hour.
Bake cake in 8 in. (20 cm) round pan as directed on package.
Allow cake to cool completely.
Slice strawberries lengthwise.
Reserve 10 halves for top decoration.
Cut cake horizontally into two layers.
Beat frosting mix for 5 to 6 minutes or until thick and creamy.
Spoon half of frosting mix over the bottom layer of cake.
Place cut strawberries on top of frosting.
Place top layer of cake on top.
Spoon remaining frosting on top and decorate with reserved strawberry halves.
Place in freezer.
Chill or freeze.
If frozen, thaw for 10 minutes before serving.
With a fork, stir to blend.
Place beaters in the bowl and refrigerate for at least an hour.
Bake cake in 8 in. (20 cm) round pan as directed on package.
Allow cake to cool completely.
Slice strawberries lengthwise.
Reserve 10 halves for top decoration.
Cut cake horizontally into two layers.
Beat frosting mix for 5 to 6 minutes or until thick and creamy.
Spoon half of frosting mix over the bottom layer of cake.
Place cut strawberries on top of frosting.
Place top layer of cake on top.
Spoon remaining frosting on top and decorate with reserved strawberry halves.
Place in freezer.
Chill or freeze.
If frozen, thaw for 10 minutes before serving.
Chef
